Entree: United Kingdom – Scotland Lowlands – Mince and Tatties (Seasoned minced beef cooked in gravy and served with creamy mashed potatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 lb (454 g) minced beef
- 2 tbsp (30 ml) vegetable oil or beef dripping
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 1 large carrot, diced (optional) (about 4 oz / 115 g)
- 2 tbsp (30 g) plain flour
- 1 1/2 cups (360 ml) beef stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) dried thyme
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 ml) black pepper
- 2 lb (900 g) potatoes (maris piper, king edward, or floury variety), peeled and cut into chunks
- 4 tbsp (60 g) unsalted butter
- 1/2 cup (120 ml) whole milk, warmed (more for softer mash)
- Salt and pepper to taste for mash
- 1 cup (150 g) frozen peas, optional, to serve

Instructions

1. Place potatoes in a large pot, cover with cold salted water, bring to a boil and simmer until tender, about 15–20 minutes.
2. While potatoes cook, heat oil in a large frying pan over medium-high heat. Add minced beef and cook, breaking up with a spoon, until browned and no longer pink. Drain excess fat if necessary.
3. Add chopped onion (and carrot if using) to the beef and cook until softened, about 6–8 minutes.
4. Sprinkle flour over the meat and vegetables, stir for 1–2 minutes to cook the flour. Gradually pour in beef stock while stirring to avoid lumps.
5. Add Worcestershire sauce, dried thyme, salt and pepper. Reduce heat and simmer gently for 10–15 minutes until the gravy thickens and flavors meld. Adjust seasoning.
6. Meanwhile, drain the potatoes and return to the pot. Mash with butter and warmed milk until smooth and creamy. Season with salt and pepper.
7. If using, heat peas briefly in a small pan or microwave until hot.
8. Serve a generous portion of the mince topped with gravy alongside a scoop of tatties, with peas on the side.