How to Make Mince and Tatties – A Traditional Scottish Comfort Dish

 

Looking for a simple, hearty meal that’s stood the test of time? Mince and tatties is a classic Scottish and British comfort food that’s been warming bellies for generations. Perfect for chilly evenings, family suppers, or a nostalgic midweek dinner, this dish combines savoury minced beef with creamy mashed potatoes – humble, affordable, and utterly delicious.

--- published by foodie Parmod.

✅ What Are Mince and Tatties?

“Mince” refers to minced beef (ground beef), usually cooked slowly with onions, carrots, and a rich gravy. “Tatties” is the Scottish word for potatoes, typically served mashed with butter and milk. Together, they make a comforting plate that’s full of flavour and easy on the wallet.

---

🛒 Ingredients for Mince and Tatties

For the mince:

500g minced beef (preferably lean)

1 onion, finely chopped

2 carrots, diced

1 tbsp vegetable oil or beef dripping

2 tbsp plain flour

500ml beef stock

1 tbsp Worcestershire sauce (optional)

Salt and pepper, to taste

For the tatties (mashed potatoes):

750g floury potatoes (e.g., Maris Piper or King Edward)

50g butter

100ml milk (adjust to taste)

Salt, to season

---

🔪 How to Make Mince and Tatties

1. Prepare the tatties

Peel the potatoes and chop into even chunks. Boil in salted water for 15–20 minutes until soft. Drain, add butter and milk, and mash until smooth. Season with salt to taste. Keep warm.

2. Cook the mince

In a large frying pan or saucepan, heat the oil over medium heat. Add the chopped onions and carrots. Sauté for 5 minutes until soft.

3. Brown the beef

Add the minced beef to the pan, breaking it up with a wooden spoon. Cook until browned all over – this helps develop the flavour.

4. Add flour and stock

Sprinkle in the plain flour and stir well for 1–2 minutes. Gradually pour in the beef stock, stirring constantly to avoid lumps. Add Worcestershire sauce if using, then season with salt and pepper.

5. Simmer gently

Turn the heat down low, cover the pan, and let it simmer for 25–30 minutes. Stir occasionally. The gravy will thicken and the flavours will develop beautifully.

6. Serve hot

Spoon a generous helping of mince onto a plate and top or serve beside the creamy tatties. Add peas or boiled cabbage for a classic finish.

---

🍽️ Serving Suggestions

With peas or greens: A side of garden peas, buttered cabbage, or green beans makes this dish even more balanced.

With oatcakes: For a Scottish twist, serve with traditional oatcakes on the side.

Leftover mince: Try the leftovers in a pie, baked potato, or on toast the next day!

---

💡 Tips for Perfect Mince and Tatties

Use quality beef: Lean beef works well, but you can use regular mince for a richer flavour. Drain excess fat if needed.

Make ahead: The mince can be made in advance and even tastes better the next day.

Add a splash of ale or red wine: For deeper flavour, add a small amount of ale or wine to the mince while simmering.

---

❄️ Can You Freeze Mince and Tatties?

Yes, mince freezes very well. Allow it to cool completely, then transfer to airtight containers and freeze for up to 3 months. Reheat gently on the hob or in the microwave until piping hot. The mashed tatties can also be frozen, although the texture may change slightly after defrosting.

---

📌 Final Thoughts

Mince and tatties is more than just an easy meal – it’s a comforting, nostalgic dish that brings families together. With its rich, savoury mince and fluffy mash, it’s no surprise this Scottish classic remains a staple on dinner tables across Britain. Now that you know how to make mince and tatties, why not try it this week and bring a taste of tradition into your home?

---

🔍 

how to make mince and tatties

traditional Scottish mince and tatties recipe

British mince and mashed potatoes dish

easy mince and tatties UK recipe

comfort food recipes UK

Scottish mince recipe with mashed potatoes

family dinner ideas UK

---

Looking for more classic British recipes? Browse our blog for shepherd’s pie, sausage and mash, and liver and onions – all written in British English and made with love.

--- write ✍️ by foodie Parmod.