Mince and tatties

This dish is such a classic and a favourite of the Scottish people, especially here in the North East. It’s a hearty yet easy meal to make and is delicious on a cold Autumn of Winters day. We love making this dish now and again and enjoy it with fresh garden tatties (potatoes) and creamy neeps (turnips).

We also served this up with some delicious mealie puddings (white puddings) which my kids absolutely love! We nickname the wee one Mealie Mary when we have puddings on the go because she absolutely loves them … nothing to do with the stodgy fatty contents of course! 😉 They are delicious and I don’t think traditional Scottish mince and tatties would be complete without a side of creamy neeps! (turnips) Click the video link below to watch the full recipe.

You can also cream up the potatoes by mashing them down with a potato masher and adding a little butter and cream but when we have fresh potatoes out of the garden we love to just eat them boiled whole and halved as they are just so delicious and fluffy fresh out of the ground.

This recipe also works really well with the Traditional Scottish Cullen Skink to start with and the Crowdie Cranachan which is at the end of the Crowdie video below:

Lets get started on the recipe. Your going to need some fresh beef steak mince, local potatoes and turnips and some good quality cream. You’ll also need the following items.

Recipe Ingredients

Serves 4-5 (family sized portion, 2 adults, 3 mini kids portions and 1 baby)

1 tbsp of butter

500g of beef mince

1 chopped onion

gravy granules (about 2-3tbsp)

oatmeal

worcesterchire sauce

water

oatmeal

salt & pepper

1 neep chopped into cubes

enough potatos to feed 4-5 people

mini or medium sized white puddings

Recipe Instructions

  1. Add your butter or oil to a large flat pan and warm gently.
  2. Add in the chopped onions and stir through to start softening them.
  3. Add the mince to the pan and brown gently. Season with salt and pepper.
  4. Add in the gravy granules, the oatmeal and about a cup of water (just enough to create the sauce, it will reduce down).
  5. Stir through again and place the lid on the pan. Leave to simmer for about 3-40 minutes on a medium heat. Keep checking and stir the mince to make sure its not sticking to the bottom of the pan.
  6. Meanwhile cook up the chopped potatoes and neeps in boiling water in seperate pans if you can.
  7. Place the white puddings in the oven for the specified time on the packet (usually about 20minutes in a warm oven)
  8. Drain the potatoes and set aside for serving or mash with butter and cream.
  9. Drain the turnip and mash with a little cream and butter.
  10. Season the potatoes and turnips.
  11. Serve everything up as image below with a little mealie pudding on the side.

If your enjoying this recipe you might also like to pin the recipe on Pinterest for later use using the pin below.

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