Scottish Mince & Tatties

Slowly simmered in a rich beef gravy, the beef mince is cooked with onion, carrot and swede to create layers of savoury flavour. A splash of Worcestershire sauce adds acidity and depth to the dish, transforming everyday ingredients into a warming, wholesome plate of food.

No serving of savoury mince is complete without tatties (potatoes for those of you who aren't Scottish). For me it has to be creamy mashed potatoes. Made with melted butter and double cream, the mash is smooth, fluffy and indulgent, the perfect accompaniment to the rich beef gravy.

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• Recipe ingredients
• How to make Scottish Mince & Tatties
• Recipe variations
• Serving suggestions
• Useful hints and tips
• FAQs
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• Additional recipe suggestions
• Scottish Mince & Tatties Recipe

Recipe ingredients

Find the full list of ingredients and quantities in the recipe card below.

• Oil - use any light flavoured oil to sauté the vegetables.
• Vegetables - I use a combination of onion, carrot and swede in this recipe.
• Beef mince - I like to use a good quality beef mince, something lean but with a little fat, as the fat is what gives the mince flavour.
• Flour - I add a little plain flour (all purpose) to thicken the gravy.
• Worcestershire sauce - I add a splash of Worcestershire sauce to the gravy for acidity and depth of flavour.
• Stock - use a good quality beef stock, store bought is absolutely fine.
• Potatoes - I find that Maris piper or King Edward potatoes make the best mash. Opt for russet or Yukon gold potatoes if you are in the US.
• Dairy - I use both salted butter and double cream to make the best tasting mashed potato.
• Seasoning - I keep the seasoning simple, adding sea salt and freshly ground black pepper to both the beef mince and mashed potatoes.

How to make Scottish Mince & Tatties

• Place the skillet over medium-high heat and warm the oil. Add the onion, carrot and swede to the skillet and sauté for 5 minutes. Remove from the skillet and set aside.
• Place the minced beef into the skillet and brown the beef, breaking it down into smaller pieces using a spatula or wooden spoon. Cook the beef for 5-10 minutes until properly browned.
• Sprinkle the flour over the beef mince and cook for 2 minutes, taking care not to burn the flour.

• Add the Worcestershire sauce, beef stock, salt and pepper, and stir to combine. Now turn the heat down to medium-low and simmer the mince for 45-50 minutes, stirring from time to time.
• Prepare the mashed tatties 15 minutes before you are ready to serve. Place the potatoes in a pan of boiling salty water and cook until soft enough to mash (insert a fork or knife into the potato and there should be no resistance).
• Drain the potatoes and set aside to steam dry for a couple of minutes.
• Warm the butter and cream gently in a saucepan, heating gently until the butter has melted and the cream is just warm. Do not allow to boil.

• Using a potato masher mash the potatoes to a really smooth consistency, getting rid of any lumps.
• Pour the butter and cream mixture over the potatoes and stir through. Season to taste with salt and pepper.

• Check the minced beef, the gravy should be thick. However, if the gravy requires thickening turn the heat up and reduce the gravy a little more.
• Serve the mashed potatoes and savoury beef mince warm, straight from the pan, with a side of green vegetables.

Recipe variations

• Mince - swap beef mince for lamb mince, or for a lighter option turkey mince.
• Vegetables - feel free to add in other vegetables, like turnip, parsnip or celery.
• Garden peas - add some frozen garden peas to the minced beef 5 minutes before the end of the cook.
• Worcestershire sauce - swap for a splash of dark soy sauce or balsamic vinegar.
• Mash - for something a little different, swap these mashed potatoes for my Mustard Mash Potatoes.
• Cream - swap double cream for single cream, whole milk, or crème fraiche.
• Dairy free - leave out the cream and swap the butter for a dairy free spread.

Serving suggestions

Whilst there are vegetables in the savoury beef mince, I do like to add an extra side of green vegetables, garden peas or leafy greens are my go-to. Try my Easy Buttered Spring Greens, Creamed Brussels Sprouts, or these delicious wedges of Charred Cabbage with Garlic & Herb Butter.

Leftover mince and tatties can be transformed into a quick cottage pie, just bake in a hot oven until the top is golden and the gravy is bubbling up around the edges.

Useful hints and tips

1. Take time to properly brown the minced beef. Getting some proper colour on the beef will really improved the flavour of the finished dish.
2. Simmer the mince for a good 45-50 minutes as this allows the flavours to develop in the dish.
3. Adjust the gravy consistency by adding a little extra stock if it's too thick, or simmering for longer if too thin.
4. Make in advance as the beef mince will taste even better if left to sit as the flavours intensify. Make the dish the day before, cook and store in the fridge until you are ready to serve the following day.
5. For gluten free diners ensure the beef stock you are using is gluten free.
6. Allergy advice: gluten free, egg free, nut free and soya free. For comprehensive and detailed allergy advice go to Allergy UK.

FAQs

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Additional recipe suggestions

If you like this recipe then try some of these easy beef main course recipes:

• Easy Minced Beef Chilli
• Indian Shepherds Pie
• Homemade Bolognese Sauce
• Beef & Black Bean Sauce
• Slow Cooked Paprika Beef

Looking for inspiration for feeding the family mid week, then take a look at my Ultimate Guide to Family Dinners. Full of useful hints, tips and recipes.