Mince & Tatties? Ring any bells? A budget friendly dish which is heralded as one of the most popular dishes in Scotland?
I am probably one of the last people to join Facebook and lo and behold I noticed this little gem of a recipe flying through the Facebook feed. This recipe caught my attention and is a keeper. At the time we were in the middle of a heat wave so I waited until the weather has cooled to give this recipe a try and Mince & Tatties was well worth the wait.
If you love taters, this is a recipe for you.
If you love an affordable meal, this recipe is for you.
If you are a meat and potatoes lover, this recipe is for you.
When I first read the recipe it reminded me of our own family meal when I was growing up which originated from the stretch the budget combination and concoction of hamburger, peas and rice.
The original Recipe from The Herald Scotland can be found here. When the author stated he didn’t like his Mince & Tatties without any vegetables, I thought this is a recipe for me! But I loved the fact that root vegetables can easily be added for a well rounded meal. The recipe was courtesy of Bill Kasman’s facebook feed directly from Scotland.
What Is Mince?
Well I stumped my local butcher when I asked for a pound of mince. “Which of course he then asked, did you say mincemeat?” This led to a discussion of what is mince? I explained this was a recipe from Scotland and from the pictures and research it appeared to be our American version of finely ground beef or sirloin.
The next time I visited the store, the butcher came running over and was quite excited to reveal that he now understood what I was asking for? Beef which was minced via a mincing machine or for this butcher it would be grinding the beef 3-4 times. In any event, ground beef or sirloin works for this recipe and I simply ‘minced’ the beef while cooking with a fork. Either way it is the consistency which will differ depending upon how minced the beef is and not the taste. For those really interested in mince, Jamie Oliver provides all you need to know at All About Mince.
My version of Mince & Tatties with American conversion of measurements:
INGREDIENTS For Mince & Tatties
1 pound of minced beef (ground round, ground sirloin, ground steak)
1 small diced onion
1/2 tablespoon of flour
1 cup of beef stock
Idaho potatoes to make as many servings of mashed potatoes as desired
Butter and milk as desired for mashed potatoes
Salt and pepper to taste
Optional: Peas, carrots, vegetables of your choosing. Worcester sauce for a kick.
I know – you know- how to make mashed potatoes. You will be boiling the mashed potatoes in conjunction with cooking the beef. Begin boiling the potatoes first in order to time the potatoes to be finished with the mince.
On medium heat in a large skillet, brown the beef and onions.
Once cooked, add flour to mixture.
Pour beef stock over mixture, lower heat and simmer 15-20 minutes.
Mash and prepare your potatoes to be ready when the mince is completely cooked.
Kitchen Tip: I simmered the mince longer and added a smidge more flour for a consistency I desired. If you are a cook who likes to tweak recipes, this recipe can be easily tweaked for the preference of the audience regarding consistency and optional vegetables or Worcester sauce.
The Must Have Kitchen Tool For Mashed Potatoes
I make no taters about the fact I am a mashed potato fan. I’ve probably made mashed potatoes in every way possible (adding Mince & Tatties) to the rotation. What is common about every mashed potato recipe I have made is my favorite mashed potato helper – the potato ricer.
The ricer will be the key to creamy mashed potatoes every time. (I know there are lumpy mashed potato fans, but I prefer creamy.) I highly recommend adding a potato ricer to your kitchen tools and ricers can also be used for any soft veggie to mash.
Bill Kasman’s My Scotland
If you are interested in visiting Scotland now or in the future I also recommend following Bill’s Blog My Scotland: his personal take on all things Scotland. I am always interested in reading about other countries from authentic sources versus the travel guides. So thanks Bill for passing along the Mince & Tatties recipe and I hope to enjoy the dish in Scotland one day!