Learn how to make Scottish Mince and tatties – a cheap, old fashioned, no frills meal that’s perfect for chilly weather days!
You know it’s starting to turn cold here in the Highlands when I start craving mince and tatties.
There’s certainly nothing fancy or very photogenic about a plate of mince and tatties, but it’s good old fashioned comfort food.
It’s exactly the kind of thing I make for my family when the first signs of Autumn start to show.
The nights are fair starting to draw in, (which means it’s getting darker much earlier!) and it’s been very windy and nippy here this week so a warming plate of comfort food is just what I need.
I’ve also made a big pan of my tattie soup to keep us going this week – there’s nothing like a hot bowl of soup on cold days, don’t you think?
ingredients you’ll need to make mince and tatties
- Minced Beef – It’s worth going for the best quality you can afford. It really makes a difference.
- One large or two small onions, diced
- A couple of carrots, peeled and chopped into small dice
- Beef Stock or Bisto Gravy Powder, plus one Beef Oxo Cube for extra flavour
- Salt and Pepper
- Worcestershire Sauce (optional and not traditional, but it adds a certain something!)
Now before you think I’ve gone mad sharing a recipe for something as simple as mince and tatties, I’ve actually had lots of people over the years asking me how I make it, so I thought I’d better put it on here!
I’m sure everyone has a different way of making mince but this is the way I make it – it’s basic and has no frills but my family love it and that’s the main thing. It’s also the way my Granny made it!
how to make mince and tatties
You start off by browning your mince over a medium to high heat. I don’t add any oil – it isn’t necessary. Break the mince up with a fork and crumble in an Oxo stock cube (You don’t have to do this, but I always do.)
Add the diced onion, carrot, beef stock/gravy powder and Worcestershire sauce, if using.
Place a lid on the pan and simmer for 45 minutes – 1 hour, or until the mince is soft and is coated in a nice thick gravy. While you’re waiting for the mince to cook, make the tatties.
When you’re ready to serve the mince, taste it to check if it needs any salt and pepper before serving.
Can you make mince and gravy in advance?
Absolutely, yes. In fact I would recommend you do so.
I like to make a big pan of mince and store it in the fridge for up to 3 days – it’s always better a day or two after making anyway, so if you can make it in advance your mince will be all the better for it.
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Learn how to make old fashioned Scottish Mince and Tatties - just like Granny used to make! It's a cheap, easy, nourishing and comforting meal the whole family will love.
- 454g pack Minced beef
- 1 Oxo Beef Stock Cube
- 1 Large Onion
- 2 Carrots, peeled and chopped into small dice
- Around 400ml of beef gravy, made with bisto gravy powder OR beef stock
- Salt and Pepper
- 1 tbsp Worcestershire Sauce , Optional
- Place a large saucepan over a medium high heat and brown the mince, breaking it up with a fork to separate it. Crumble in the Oxo cube, add the onions and continue to cook on a high heat until the mince has browned and no traces of pink remain.
- Add the diced carrots, the gravy or beef stock and the Worcestershire sauce, if using. Turn the heat to low-medium, pop on a lid and cook for at least an hour or until the mince is nice and soft and the gravy has thickened. Season to taste. That's all there is to it!
- Cook your tatties, mash them with lots of butter (some people add milk but I don't usually bother) and season to taste with salt and pepper.
I prefer to use Bisto gravy powder, but you can use any beef stock you like.
The Oxo cube helps make the gravy a little richer, but you don't have to add it.
Amount Per Serving: Calories: 409Total Fat: 23gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 105mgSodium: 1078mgCarbohydrates: 13gFiber: 2gSugar: 4gProtein: 37g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.