Traditional Scottish Mince & Tatties

Traditional Scottish Mince & Tatties

  • Serves: 2-3


  • 1 tbsp oil
  • 1 onion, finely diced
  • 1 carrot, sliced (optional)
  • 440g Minced Steak
  • 1 tbsp flour
  • 250-350ml beef stock
  • ½ tsp Marmite (optional)
  • 400g potatoes


  1. Fry the onion and carrot gently in oil for 5-6 minutes.
  2. Remove from the pan and set aside. Turn the heat up and crumble Minced Steak into the hot pan. Break it up with a wooden spoon, and brown it all over. Do this in batches if necessary – don’t crowd the pan, or the mince will stew rather than browning nicely.
  3. Add the onion and carrot back to the pan with the flour, and stir in the beef stock – it should come about ¾ of the way up the mince. You can top it up later if required.
  4. Add Marmite (optional).
  5. Turn the heat down to a gentle simmer, and cook, leaving the lid off, for half an hour or so, stirring occasionally.
  6. Use this time to prepare your tatties – either simple new potatoes, boiled in their skins, or fluffy, buttery mash.
  7. When the mince gravy has thickened, check it for seasoning – the Marmite will add some salt, but you may need a little more, and some pepper to taste.


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