How to make Mince & Tatties – Step by step Methodĭice the onion and peel and chop the carrots into circles. We have to say the 20% beef is usually a bit tastier, but of course, you can use lean beef and add additional seasoning or try some of the variations below if you like too.
We’ve made our mince and tatties with both lean beef (less than 5% fat) and beef with 20% fat. Gravy will thicken the mixture faster than stock, and you can use a little less flour (try 3 tbsp instead). We prefer to use stock to flavour our mince and tatties, but lots of people swear by gravy granules and water instead.
The best thing is, you can always change things up to suit your own tastes, and make this recipe your own! This mince and tatties recipe is our own recipe, with tips from family, and we’re happy to share it with you. Like many Scottish recipes (we’re looking at you, Stovies) each family has their own take on this classic, and each one will tell you that theirs is the best. Plus, if you make extra you can have it on toast the next day! Trust me, it’s delicious. It’s also one of the first meals that I made when I moved into my first flat and had to start really planning meals and cooking for myself because it’s so easy to make, but is tasty and warming. It brings back fond memories for me of meals both at home and at my grandparents’ houses, as it does for many others too! Mince & Tatties may not be the most exciting meal to make, but it’s a simple recipe that brings plenty of comfort, and for many of us, a lot of nostalgia.Īlthough I grew up in New Zealand, mince and tatties was a common staple on our family dinner table, especially during the colder months.
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