Mince and tatties – a cheap, old fashioned 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?
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!
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 all the better.
- 454 g pack Minced beef
- 1 Oxo Beef Stock Cube
- 1 Large Onion
- 1 Large or 2 Medium Carrots peeled and chopped into small dice
- 300-400 ml of beef gravy made with bisto powder OR 300-400ml of beef stock
- Salt and Pepper
Place a large saucepan over a 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 is nice and browned.
Add the diced carrots and the gravy or beef stock. Turn the heat to low-medium, pop on a lid and cook for at least an hour. Season to taste. That's all there is to it!
Cook your tatties, mash them with lots of butter and season 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.
Pin me for later…
Linking up with #CookBlogShare, hosted this week by Monika at Everyday Healthy Recipes