Mince & Tatties may not be the most exciting meal to make, but it’s a simple savoury mince recipe that brings plenty of comfort, and for many of us, a lot of nostalgia.
Although I grew up in New Zealand, savoury mince and tatties was a common staple on our family dinner table, especially during the colder months.
It brings back fond memories of meals at home and at my grandparents’ houses, as it does for many others too!
We called it “savoury mince”, I guess to differentiate from the type of mince you find in a mince pie at Christmas time. This seems kind of funny because surely there are many more savoury mince recipes than sweet ones!
A savoury mince recipe is also one of the first meals that I made when I moved into my first flat and had to start really planning meals and cooking for myself because it’s so easy to make, but is tasty and warming.
Plus, if you make extra you can have it on toast the next day! Trust me, it’s delicious.
Like many Scottish recipes (we’re looking at you, Stovies) each family has their own take on this classic, and each one will tell you that theirs is the best.
This mince and tatties recipe is our own savoury mince recipe, with tips from family, and we’re happy to share it with you.
The best thing is, you can always change things up to suit your own tastes, and make our savoury mince and tatties recipe your own!
Scroll to the end or use the table of contents below to be taken straight to the Printable Recipe Card.
Table Of Contents
- Recipe Variations
- Mince and Tatties in the Slow Cooker
- Other Savoury Scottish Recipes to Try:
Ingredients for Mince & Tatties
We’ve kept our mince and tatties recipe simple, with the most basic of ingredients.
Of course, there are many extras you could add that we’ve detailed in the variations section below, but we think this is the easiest way to make this tasty dish.
- 500g (1lb) minced beef
- 1 large onion
- 2 carrots
- 2 tbsp butter
- 5 tbsp flour
- 350-450ml beef stock/gravy *see recipe method for details
Stock or gravy?
We prefer to use stock to flavour our mince and tatties, but lots of people swear by gravy granules and water instead.
Gravy will thicken the mixture faster than stock, and you can use a little less flour (try 3 tbsp instead).
Minced Beef
We’ve made our mince and tatties with both lean beef (less than 5% fat) and beef with 20% fat.
We have to say the 20% beef is usually a bit tastier, but of course, you can use lean beef and add additional seasoning or try some of the variations below if you like too.
How to make Mince & Tatties – Step by step Method
Dice the onion and peel and chop the carrots into circles.
Heat a saucepan or pot to a medium heat, melt the butter and add the onions, cooking them until they are soft.
Add the mince, using a wooden spoon to break it up so there are no big lumps.
Add the flour and stir thoroughly.
Add the carrots and stock/gravy. You should have enough to cover the meat. It will reduce through the cooking process but if it does so too quickly you can add a bit more.
Turn to a low heat and simmer until the meat and carrots are tender and it has all thickened up. This will be approximately an hour. You can also cover with a lid if the stock is reducing too quickly.
Season with salt and pepper to taste.
Meanwhile, prepare your mashed potatoes as desired (we like lots of butter and seasoning!) and then serve with any other sides like peas or skirlie.
Recipe Variations
As we mentioned, savoury mince and tatties is a very personal recipe. You can change things up as you wish!
Adding Sauces
As a child, we always added a bit of tomato sauce to our mince & tatties, and I would liberally squirt some extra over the top right before eating too. Brown sauce is another option as well.
Some people like to add Worcestershire sauce to the recipe, and maybe a dash before serving as well, although this is more English of course.
Extra Ingredients
Our mince and tatties recipe is very simple and sticks to the most basic ingredients, as it would have been made for many years.
However, you will find some savoury mince recipes that include things like garlic, red wine, celery, tomato paste, or even beer.
All of these can definitely make a delicious mince and tatties meal, and you’re more than welcome to try them of course!
Somewhat controversially, my Mum has also been known to add a teaspoon or two of garam masala to the mix as well.
Adding Dumplings
Dumplings are a popular addition to mince, either with or without the tatties on the side. You can see our Dumplings recipe here – we make ours without suet, although you can switch it in if you like.
You can see our full to get all the timings right.
Serve with something else
We have also been known to serve this mince recipe with rice or pasta, whatever we have available at the time!
Mince and mashed tatties will always be our favourite, but sometimes we go for boiled, and sometimes we don’t have them, so we use something else. It’s all up to you!
Mince and Tatties in the Slow Cooker
You could also easily adapt this to be a mince and tatties slow cooker recipe.
The difference with cooking in a slow cooker is that the mixture does not reduce as it does on a stovetop, so you’ll want to add less water with your stock/gravy granules, although you can use the same amount of those to keep the flavour.
Add around half to three-quarters of the amount of water (it’ll depend on the size of the slowcooker as you still want the mince to be JUST covered.
If the mince is too runny at the end of the cooking time (4 hours high and 6-8 hours low) then you can add a little cornflour to thicken it.
And there you have our simple mince and tatties recipe! A firm favourite in our household, and many others too.
Top Tips for Cooking Mince & Tatties
What if you add too much water?
If you accidentally add too much liquid, then you can just let it simmer and reduce for longer.
If you don’t have the time, you could always mix a bit of the sauce (maybe a quarter of a cup) with some cornflour or flour to make a paste, then add it back in and stir thoroughly.
What if you add too much flour?
If you have the opposite problem and somehow added too much flour, then you can add some more gravy/stock to thin it out a little.
Printable Mince & Tatties Recipe Card
Yield: 4-6
Easy & Tasty Mince and Tatties Recipe
Mince and tatties is a warm and comforting meal that's perfect for the winter months. Like many Scottish recipes each family has their own take on this classic, and each one will tell you that theirs is the best! This mince and tatties recipe is our own recipe, with tips from family, and we’re happy to share it with you. The best thing is, you can always change things up to suit your own tastes, and make this recipe your own!
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Ingredients
- 500g (1lb) minced beef
- 1 large onion
- 2 carrots
- 2 tbsp butter
- 5 tbsp flour
- 350-450ml beef stock/gravy *see recipe method for details
Instructions
- Dice the onion and peel and chop the carrots into circles.
- Heat a saucepan or pot to a medium heat, melt the butter and add the onions, cooking them until they are soft.
- Add the mince, using a wooden spoon to break it up so there are no big lumps.
- Add the flour and stir thoroughly.
- Add the carrots and stock/gravy. You should have enough to cover the meat. It will reduce through the cooking process but if it does so too quickly you can add a bit more.
- Turn to a low heat and simmer until the meat and carrots are tender and it has all thickened up. This will be approximately an hour. You can also cover with a lid if the stock is reducing too quickly.
- Season with salt and pepper to taste.
- Meanwhile, prepare your mashed potatoes as desired (we like lots of butter and seasoning!) and then serve with any other sides like peas or skirlie.
Notes
Stock or Gravy?
We prefer to use stock to flavour our mince and tatties, but lots of people swear by gravy granules and water instead. Gravy will thicken the mixture faster than stock, and you can use a little less flour (try 3 tbsp instead).
Minced Beef
We've made our mince and tatties with both lean beef (less than 5% fat) and beef with 20% fat. We have to say the 20% beef is usually a bit tastier, but of course you can use lean beef and add additional seasoning or try some of the variations below if you like too.
Adding Sauces
As a child, we always added a bit of tomato sauce to our mince & tatties, and I would liberally squirt some extra over the top right before eating too. Brown sauce is another option as well.
Some people like to add Worcestershire sauce to the recipe, and maybe a dash before serving as well, although this is more English of course.
Extra Ingredients
Our mince and tatties recipe is very simple and sticks to the most basic of ingredients, as it would have been made for many, many years. However, you will find some recipes that include things like garlic, red wine, celery, tomato paste, or even beer.
All of these can definitely make a delicious mince and tatties meal, and you’re more than welcome to try them of course!
Somewhat controversially, my Mum has also been known to add a teaspoon or two of garam masala to the mix as well.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 463Total Fat: 28gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 127mgSodium: 400mgCarbohydrates: 14gFiber: 1gSugar: 3gProtein: 38g
Let us know how you go, and if you add any extras!
Phil and Sonja x
Other Savoury Scottish Recipes to Try:
- Delicious Creamy Haggis Pasta Recipe
- Balmoral Chicken Recipe: Chicken Stuffed with Haggis
- Traditional Scotch Broth Recipe
- Simple Beef Olives Recipe
- Scottish Steak Pie Recipe
- Traditional Scottish Stovies Recipe (Plus Variations!)
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