Mince and Tatties
Mince and Tatties is a comforting Scottish classic that’s all about simplicity and hearty flavors. Tender, savory minced meat in a rich gravy is served over a fluffy bed of buttery mashed potatoes. This timeless dish is a beloved family favorite for its warmth, ease, and satisfying taste.
Why People Will Love This Recipe:
Hearty and Satisfying: A full meal that feels like a warm hug on a plate.
Simple Ingredients: Easy to find pantry staples come together for a flavorful, homey dish.
Versatile: Can be made with beef, lamb, venison, or even turkey for different flavor profiles.
Family-Friendly: Mild, comforting flavors appeal to both kids and adults.
Make-Ahead Friendly: The mince and tatties reheat beautifully for meal prep or leftovers.
Key Ingredients Highlight:
Ground Meat (beef, lamb, venison, or turkey): The star of the dish, rich and flavorful.
Onion and Carrot: Bring sweetness and depth to the savory mince.
Beef Broth: Forms a luscious, rich gravy base.
Yukon Gold Potatoes: Perfect for smooth, creamy mashed potatoes.
Butter and Heavy Cream: Add richness and silkiness to the tatties.
Mince and Tatties
Ingredients:
For the Mince:
3 tablespoons unsalted butter
1 large onion, finely chopped
1 large carrot, peeled and finely diced
1½ pounds ground beef, lamb, venison, or turkey
1 teaspoon dried thyme
1 tablespoon all-purpose flour
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
3 cups low-sodium beef broth
Kosher salt and freshly cracked black pepper, to taste
For the Tatties:
2 pounds Yukon Gold or yellow potatoes, peeled and chopped into chunks
¼ cup unsalted butter
¼ cup heavy cream
Kosher salt and freshly cracked black pepper, to taste
Instructions:
Prepare the Mince:
In a large saucepan over medium heat, melt the butter. Add the onions and carrots, cooking until softened and lightly golden, about 8–9 minutes.
Add the ground meat, breaking it apart with a spatula. Season with salt and pepper and cook until browned, about 6 minutes.
Sprinkle in the thyme and flour, stirring well to coat the meat and vegetables. Cook for an additional 1–2 minutes.
Stir in the tomato paste, Worcestershire sauce, and beef broth until fully combined.
Bring the mixture to a boil, then lower the heat and let it simmer. Stir frequently to prevent sticking. Continue cooking until the sauce thickens into a rich gravy, about 15–25 minutes.
Prepare the Tatties:
While the mince cooks, place the potatoes in a large pot filled with salted cold water. Bring to a boil and cook until the potatoes are fork-tender.
Drain the potatoes well, then return them to the pot over low heat.
Mash the potatoes, allowing any excess steam to escape.
Stir in the butter, heavy cream, and a good pinch of salt and pepper. Mash until creamy and smooth.
To Serve:
Spoon a generous portion of tatties onto each plate or bowl. Top with a hearty scoop of hot mince. Serve and enjoy!
Recipe Notes for Mince and Tatties:
Choice of Meat:
Beef is the traditional choice for mince, offering rich, familiar flavors. However, lamb gives a slightly gamier, earthy taste, venison brings depth and leanness, and turkey makes a lighter version of the dish.
Vegetable Texture:
Finely chopping the onions and carrots ensures they soften quickly and blend into the gravy, adding flavor without overwhelming the meat.
Thickening the Mince:
Adding flour after browning the meat helps create a silky gravy. Be sure to cook the flour for 1–2 minutes to eliminate any raw flour taste before adding liquid.
Building Flavor:
Tomato paste and Worcestershire sauce provide deep umami flavor. Don’t skip them — they really lift the taste of the mince.
Simmering Time:
Letting the mince simmer slowly allows the flavors to meld and the gravy to thicken. Stir occasionally to avoid sticking.
Perfect Tatties:
Drain the potatoes thoroughly and mash them over low heat to allow excess moisture to evaporate. This step keeps the mash from turning watery.
Creamy Mash Tip:
Warm the butter and cream slightly before adding to the potatoes. Cold additions can cool the mash and make it stiff rather than creamy.
Seasoning Layers:
Season the mince and tatties separately and taste as you go. Proper seasoning at each step ensures a well-balanced final dish.
Optional Add-ins:
For extra color and nutrition, stir in peas, corn, or diced cooked parsnips into the mince during the last few minutes of simmering.
Make it a Casserole:
For a fun twist, layer the mince in a baking dish, spread the mashed potatoes over the top, and bake at 375°F (190°C) until golden and slightly crispy — turning it into a rustic Mince and Tatties Pie.
Nutrition Information
(Estimated per Serving):
Calories: ~580 kcal | Protein: ~28g | Carbohydrates: ~34g | Fat: ~37g | Fiber: ~4g | Sugar: ~4g
Frequently Asked Questions:
Can I make Mince and Tatties ahead of time?
Yes! Prepare both components, store separately in airtight containers, and reheat before serving.
What’s the best meat to use?
Beef is classic, but lamb, venison, or turkey also work well depending on your taste preference.
Can I freeze Mince and Tatties?
Yes. Freeze the mince separately for best results. Mashed potatoes can freeze, but they might lose some texture when thawed.
What can I serve with it?
This dish pairs nicely with steamed green beans, peas, or a crisp green salad for extra veggies.
Is this dish gluten-free?
Not as written because of the flour. However, you can substitute gluten-free flour or cornstarch to thicken the mince gravy.
How do I avoid lumpy mashed potatoes?
Mash while the potatoes are hot and use a ricer or a traditional masher, adding warm cream and butter gradually.
How thick should the mince gravy be?
Aim for a rich, spoon-coating consistency—similar to a thick stew. If it’s too thin, simmer uncovered a bit longer.
Should I peel the potatoes?
Yes, for classic tatties, peeling gives a smooth, creamy mash. However, leaving the skins on for a rustic version is also delicious.
Can I use milk instead of heavy cream?
Absolutely! Milk will make a lighter mash, though cream offers extra richness.
How do I know when the mince is ready?
When the gravy has thickened and the flavors have melded—usually after 15–25 minutes of simmering—it’s ready.