Mince and tatties

Mince and tatties is the everyday west-of-Scotland favourite: cheap, filling, and cooked in one pan for the mince, with mash on the side.

Ingredients (serves 4)

• 500 g beef mince

• 1 large onion, chopped

• 2 carrots, diced

• 1 tbsp oil or dripping

• 1 tbsp plain flour

• 400–500 ml beef stock

• 1 tbsp Worcestershire sauce

• 1 tsp Marmite or a splash of gravy browning (optional)

• Salt and black pepper

• 1 kg floury potatoes

• 50 g butter

• A splash of milk

  

Method

1. Heat the oil in a wide pan. Brown the mince, breaking it up, then lift it out if a lot of fat collects.

   

2. Soften the onion and carrot in the same pan.

   

3. Stir the mince back in. Sprinkle over the flour and cook for 1 minute.

   

4. Add stock, Worcestershire sauce, Marmite if using, salt, and pepper. Simmer 30–40 minutes until thick and rich.

   

5. Boil the potatoes in salted water until soft. Drain, mash with butter and milk, and season.

   

6. Spoon the mince beside or over the tatties. Some families add peas at the end.

   

That is the standard Glasgow and west-coast tea: mince in gravy, creamy mash, and bread to wipe the plate.