Minced Beef with Tatties: Beef stew with mashed potatoes.
Minced Beef with Tatties is a classic Scottish dish that features comforting, robust flavors. This homely meal involves cooking minced beef (ground beef) with onions, carrots, and rich beef stock until the beef is tender and the flavors are well combined. While the stew simmers, potatoes are boiled and then mashed to a creamy consistency with butter and milk. The final dish is served by spooning the savory minced beef onto a plate and topping it with a heaping portion of the warm, buttery mashed potatoes. It's a satisfying and hearty dish that's perfect for cold evenings and is traditionally enjoyed as a family meal.
Welcome to a classic comfort dish from the heart of Scottish cuisine: Mince and Tatties. This recipe, perfectly crafted by What's For Tea, brings the warmth of a traditional Scottish meal to your home. It's an absolute favorite and a common presence on dinner tables across Scotland. Perfect for those who appreciate simple, hearty meals that are both delicious and uncomplicated to prepare.
Ingredients:
- 500g minced beef (preferably from a butcher for quality)
- 3-4 large potatoes, peeled
- 1 large onion or 2 medium onions, finely diced
- 2 medium carrots, diced
- 1 beef stock cube (Oxo) or equivalent in beef stock granules/powder
- 300ml water
- 2 tablespoons cornflour (to thicken, if required)
- 1 turnip (Swede) or rutabaga, optional for serving on the side
- Cooking oil (for frying)
- Salt, to taste
- Black pepper, to taste
- A knob of butter (for the potatoes and turnip)
- A splash of cream and milk (for the potatoes)
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Equipment:
- Frying pan or skillet
- Large pot for boiling potatoes
- Potato masher
- Measuring jug
- Sharp knife
- Cutting board
- Wooden spoon
Cooking Tips:
- Use high-quality minced beef for better flavor and less fat content.
- Cook the carrots and onions well to enhance their sweetness.
- Adjust the thickness of the gravy according to personal preference by regulating the amount of stock and cornflour.
### Instructions:
1. In a large frying pan or skillet, heat some cooking oil over medium heat.
2. Add the diced carrots to the hot oil, stirring well to coat them in the oil. Cook for 5-10 minutes until they begin to soften.
3. Introduce the finely diced onion to the carrots, sprinkle with salt, and cover with a lid. Cook for another 5 minutes to soften the onions and carrots further.
4. Incorporate the minced beef, breaking it apart with a spoon, and brown it evenly. This process should take around 5 minutes.
5. Dissolve the beef stock cube in 300ml of hot water. Add the beef stock to the minced beef once it is well browned. Let this simmer for about half an hour.
6. While the mince is cooking, place your peeled potatoes in a pot with just enough cold water to cover them, and bring to a boil. Once boiling, you can add more boiling water if needed and season with salt. Cook until they are tender, about 20-30 minutes.
7. If you're serving turnip on the side, prepare it the same way: boil in lightly salted water until tender.
8. Once the potatoes are cooked, drain them and add a knob of butter, a splash of cream, and milk to your desired consistency. Mash until smooth and lump-free.
9. Do the same with the turnip if using, and season with white pepper.
10. If the mince mixture isn't thick enough after simmering, mix 2 tablespoons of cornflour with a small amount of cold water to form a paste and stir into the mince. Cook for a few more minutes until the gravy reaches the desired thickness.
11. Serve the minced beef alongside your creamy mashed potatoes and, if you chose, the mashed turnip.
This delightful recipe is credited to What's For Tea, whose Scot-inspired culinary creations can be found on their YouTube channel at https://www.youtube.com/@WhatsForTea
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