@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/mince-and-tatties/#recipe
headline
nameMince and Tatties
descriptionA home cooked Scottish staple.
urlhttps://12tomatoes.com/mince-and-tatties
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
For the Mince:
  • 3 tablespoons unsalted butter
  • 1 large onion, finely chopped
  • 1 large carrot, peeled and finely diced
  • 1 1/2 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 stock
  • Kosher salt and freshly cracked black pepper, to taste
For the Tatties:
  • 2 pounds yellow or Yukon Gold potatoes, peeled and cut into chunks
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • Kosher salt and freshly cracked black pepper, to taste
To make the Mince:
  1. In a large saucepan, melt butter and sauté onions and carrots until slightly soft, golden, and translucent, about 8 to 9 minutes on a medium heat.
  2. Add in ground beef, breaking it up with a spatula. Season with salt and pepper, cooking until the meat is browned, about another 6 minutes.
  3. Add in thyme and flour, and stir to combine. Let the flour cook with the vegetables and meat for 1 to 2 minutes.
  4. Add the tomato paste, Worcestershire sauce, and beef stock, stirring well to combine.
  5. Bring to a boil and reduce to a simmer, stirring frequently to prevent the meat from sticking to the bottom of the pan. Cook until the liquid has reduced to a thickened gravy, about 15 to 25 minutes.
To make the Tatties:
  1. While the onions are sautéing for the mince, start cooking the potatoes. Add potatoes to a saucepan filled with heavily salted cold water and bring to a boil, cooking until the potatoes are fork tender.
  2. Drain the potatoes and return them to the pot, setting the pot over a low heat.
  3. Mashed the potatoes by themselves, letting the steam and moisture escape from the potatoes.
  4. Add in butter and heavy cream, alongside salt and pepper. Keep mashing until the butter is melted and everything is uniformly combined.
  5. Portion the tatties on top of a plate or in a bowl and then pile on the warm, just cooked mince. Enjoy!
A home cooked Scottish staple.
Course: Dinner
Allergen(s): Milk, Gluten, Milk, Gluten

Recipe adapted from Hunter Angler Gardener Cook and BBC Good Food.

<< Go Back

Mince and Tatties

A quick weeknight dinner that's full of complex flavor.

Mince and Tatties

4.7 from 7 votes
Cuisine: Scottish
Servings: Serves about 4
Author: Victoria Brittain
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

For the Mince:

  • 3 tablespoons unsalted butter
  • 1 large onion, finely chopped
  • 1 large carrot, peeled and finely diced
  • 1 1/2 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 stock
  • Kosher salt and freshly cracked black pepper, to taste

For the Tatties:

  • 2 pounds yellow or Yukon Gold potatoes, peeled and cut into chunks
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • Kosher salt and freshly cracked black pepper, to taste

To make the Mince:

  1. In a large saucepan, melt butter and sauté onions and carrots until slightly soft, golden, and translucent, about 8 to 9 minutes on a medium heat.
  2. Add in ground beef, breaking it up with a spatula. Season with salt and pepper, cooking until the meat is browned, about another 6 minutes.
  3. Add in thyme and flour, and stir to combine. Let the flour cook with the vegetables and meat for 1 to 2 minutes.
  4. Add the tomato paste, Worcestershire sauce, and beef stock, stirring well to combine.
  5. Bring to a boil and reduce to a simmer, stirring frequently to prevent the meat from sticking to the bottom of the pan. Cook until the liquid has reduced to a thickened gravy, about 15 to 25 minutes.

To make the Tatties:

  1. While the onions are sautéing for the mince, start cooking the potatoes. Add potatoes to a saucepan filled with heavily salted cold water and bring to a boil, cooking until the potatoes are fork tender.
  2. Drain the potatoes and return them to the pot, setting the pot over a low heat.
  3. Mashed the potatoes by themselves, letting the steam and moisture escape from the potatoes.
  4. Add in butter and heavy cream, alongside salt and pepper. Keep mashing until the butter is melted and everything is uniformly combined.
  5. Portion the tatties on top of a plate or in a bowl and then pile on the warm, just cooked mince. Enjoy!