{"id":122,"date":"2023-10-13T17:48:10","date_gmt":"2023-10-13T17:48:10","guid":{"rendered":"https:\/\/michaelkorsoutlet.org.uk\/?p=122"},"modified":"2024-04-04T12:54:07","modified_gmt":"2024-04-04T12:54:07","slug":"mince-and-tatties-recipe","status":"publish","type":"post","link":"https:\/\/michaelkorsoutlet.org.uk\/index.php\/2023\/10\/13\/mince-and-tatties-recipe\/","title":{"rendered":"Mince and Tatties Recipe"},"content":{"rendered":"
Here I’ll show the most delicious way to whip up the classic Scottish Mince and Tatties!<\/span><\/strong><\/span><\/p>\n For those wondering, possibly\/probably from outside of Scotland and the UK, ‘Mince’ = ground meat and ‘Tatties’ = potatoes. In this context, the ground meat is beef and the tatties are mashed. Now, for many others wondering what on earth an Englishman like myself knows about this Scottish classic, I do have some credentials, I promise 🤣 Half of my family is Scottish and I’ve lived here for a fair few years now, so I’ve had my fair share of mince & tatties. Anywho, I know everyone makes them differently, but today I’m sharing my version 😁 Follow me…<\/p>\n The mince part of the recipe is really easy and REALLY yummy. It’s similar to the base of a Cottage Pie<\/a>, just with a few tweaks. Here’s what I use:<\/em><\/span><\/p>\n That’s it! Hopefully some of those ingredients should be familiar faces in your cupboards. You don’t need any added herbs – they distract from the rich, beefy flavour.<\/p>\n This is the important part. I typically simmer the mince on very low for around 45 minutes. I do this for a few different reasons:<\/em><\/span><\/p>\n Process shots: fry onion and carrot (photo 1), fry garlic (photo 2), add beef (photo 3), fry and simmer wine (photo 4), add remaining ingredients (photo 5), simmer (photo 6).<\/em><\/span><\/p>\n I know many families like boiled potatoes with their mince, but we like mashed potatoes. We also like them pretty rustic<\/strong> – hence why I’m using my Rustic Mashed Potatoes Recipe<\/a>. I like to use baby potatoes and keep the skin on<\/strong>. Baby potatoes are perfect because you don’t even need to slice them if they’re nice and small<\/strong>. Sure, the mash comes out a little lumpy and bumpy, but it’s ridiculously delicious.<\/p>\n Other ingredients in the mash are cream<\/strong>, butter<\/strong> and generous helpings of salt and pepper<\/strong>.<\/p>\n Yes! Regular baking potatoes will give you a fluffier mash.<\/p>\n You can definitely peel the potatoes if you’d prefer! This will of course leave you with a smoother mash.<\/p>\n Process shots: boil potatoes (photos 1&2), heat butter and cream (photos 3&4), add drained potatoes (photo 5), mash and season (photo 6).<\/em><\/span><\/p>\n I love to serve up with a small knob of butter<\/strong> on the mash and a couple of pinches of white pepper<\/strong> on the mince – both completely optional. My hubby also likes to go in with some brown sauce, but I’ll leave that to your discretion 😂<\/p>\n If you’re serving for 4 I recommend a Side<\/a> (Green Beans, Broccoli or Peas all work great). Also, consider a slice of buttered bread to mop up the leftover gravy!<\/p>\n Alrighty, let’s tuck into the full recipe for these mince and tatties shall we?!<\/strong><\/p>\n<\/p>\n
Scottish Mince<\/strong><\/span><\/h2>\n
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Simmering the mince<\/h3>\n
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Mashed Tatties<\/strong><\/span><\/h2>\n
Could I use regular potatoes?<\/em><\/h3>\n
Do I have to leave the skin on?<\/em><\/h3>\n
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Serving Mince and Tatties<\/strong><\/span><\/h2>\n
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How to make Mince and Tatties<\/span><\/strong>\u00a0(Full Recipe & Video)<\/h2>\n