Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.
Mince and tatties has been a hugely popular dish in Scotland for generations and is still widely enjoyed across the land. Basic mince and tatties recipes do vary but always consist of both minced (ground) beef and potatoes, whatever else may be added. Common additions to the mince include carrots and onions. This page is about looking at mince and tatties and seeing how the dish can be developed to provide alternative, tasty recipes without losing touch with the traditional concept that remains so popular and loved.
Hopefully, the variations on mince and tatties featured below will get you thinking and allow you to prepare a classic Scottish favourite with a modern day twist.
Quick and Easy Mince Curry With Tattie Scones
Curry has become more and more popular in Scotland over the past few decades, just as it has throughout the United Kingdom and much of the Western world. While mince curry—or curried mince—is nothing new, it will most often be served with rice or an Indian flatbread such as naan or chapati. In this instance, what is a fairly mild mince curry has been served with that classic Scottish flatbread, tattie scones. You can of course increase/substitute the spices in this recipe if you prefer a hotter curry.
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- ½ small white onion, peeled and sliced
- 1 tbsp vegetable oil
- 1 tsp garam masala
- 1 tsp tandoori curry powder
- ¼ lb beef or steak mince
- 8oz can chopped tomatoes in tomato juice
- 1 tbsp canned chickpeas, drained
- 4 green beans, chopped to 1" pieces
- ¼ pint fresh beef stock
- Salt and pepper
- Roughly chopped coriander/cilantro to garnish
- 2 tattie scones, to serve
- Gently heat the oil in a saucepan before adding the sliced onion, garam masala and curry powder. Cook over a medium heat for two or three minutes, stirring with a wooden spoon, until the onion is softened.
- Add the mince to the pan and cook in a similar way for another few minutes until the mince is evenly sealed.
- The tomatoes, chickpeas and green beans are next to go in, followed by the beef stock. Stir well and increase the heat until you achieve the gentlest possible simmer. Cook uncovered in this way for twenty minutes, stirring frequently, until most of the liquid has evaporated and a rich, thick sauce is formed.
- Taste the curry and season as required with salt and pepper. Ladle in to a serving bowl, garnish with the chopped coriander/cilantro and serve with the tattie scones.
Mince and Beans in Tomato Sauce Baked Tattie Recipe
Prep time: 15 min
Cook time: 1 hour 30 min
Ready in: 1 hour 45 min
Yields: 2 servings
Read More From Delishably
- 2 medium to large baking potatoes
- ¼lb minced beef or steak
- Salt and pepper
- ¼ small red onion, peeled and sliced
- 1 small (8oz) can baked beans in tomato sauce
- 2 tbsp tomato ketchup (optional)
- Little bit of butter for each potato
- Grated Scottish cheddar cheese or available equivalent to garnish
- Wash the potatoes thoroughly and be sure to cut away any eyes or any other blemishes on the skin. Dry them with kitchen paper and pierce the top of each several times with the tines of a fork.
- Slide the potatoes lengthwise on to a metal skewer to help conduct the heat to the core and cook them more evenly. Wrap loosely in tinfoil.
- Sit the foil parcel(s) on a baking tray and bake in a preheated oven at 200C/400F for an hour and a half.
- When the potatoes have been in the oven for about an hour, brown the mince in a dry saucepan over a very low heat. There should be enough fat in the mince to prevent burning.
- Add the onion to the browned mince and stir for a further couple of minutes until the onion is just softened. Season well with salt and pepper.
- Pour the baked beans in to the pot and add the tomato ketchup if extra tomato flavour is desired. Stir well. It may be necessary to add a little boiling water if the mix is too thick but don't add too much. Bring to a simmer, cover and cook gently for twenty minutes stirring occasionally and adding more boiling water if required.
- Remove the potatoes from the oven and carefully tear open the foil. Hold one end of the skewer using oven gloves and slide the potatoes off with a fork. If they are ready, they will slip off cleanly and easily.
- Make two cuts in the potatoes at right angles to one another and about two-thirds of the way through. Carefully squeeze the bottom of each potato to open them up.
- Add a little butter to the centre of each potato before spooning in the filling and scattering with a little grated cheese.
Mince, Tatties and Neeps Puff Pastry Pie
Fusion cooking is a term which would normally be applied to dishes inspired by an amalgam of recipes or culinary disciplines from different countries or cultures. In this instance, however, the dish could be said to have been inspired by three different Scottish all time classics: mince and tatties (obviously), as well as haggis, tatties and neeps (Swede turnip/rutabaga) - so widely enjoyed around the world at Burns' Suppers each 25th January - and the New Year favourite that is actually enjoyed all year round in Scotland, steak pie.
Prep time: 1 hour 30 min (includes cooling and resting times)
Cook time: 1 hour
Ready in: 2 hours 30 min
Yields: Two servings
- ½lb steak mince
- ½ white onion, peeled and finely sliced
- 1 large baking potato, peeled and chopped to ¾" pieces
- *1 very small Swede turnip/rutabaga, peeled and chopped to ¾" pieces
- 1 pint beef stock
- Salt and pepper
- ½lb puff pastry
- Small beaten egg for glazing
- 6oz green beans
- Malt vinegar
* It's not always easy to buy such a small Swede turnip/rutabaga. If necessary, use ½ or even ¼ a larger one and refrigerate the remainder for up to a couple of days for later and alternative use.
- Brown the mince and soften the onion as described previously in the above recipe. Add the potato and Swede/rutabaga, season and pour in the beef stock. Bring to a simmer and cook covered for twenty minutes.
- It's important not to soften the potato and turnip too much, as they will continue to cook in the cooling stock as well as ultimately in the pie. Turn off the heat and leave the mix for at least an hour to cool.
- Get the oven preheating to 400F/200C.
- Use a slotted spoon to lift the mince and vegetables to an ashet (pron: a-shit) or similar. It's a dish used in Scotland, usually for making steak pie. This one is 10" by 7" by 1½".
- Roll out the pastry on a floured surface that it comfortably covers the ashet. In many instances, the pastry would be tucked under and around the rim of the ashet but in this instance it was trimmed, for two reasons: 1) It makes the pie easier to cut and serve; 2) It makes washing up much easier. The pie may not have the same appeal when it comes out of the oven - but it will look just as good on the plate.
- Glaze the pie with beaten egg and be sure to cut a "+" steam vent in the centre. Bake for 35 to 40 minutes, until the pastry is risen and golden.
- Remove the pie from the oven and set aside to rest for 15 minutes.
- Add the green beans to boiling salted water for about 7 or 8 minutes. Drain through a colander, season with black pepper and malt vinegar and shake.
- Cut the pie pastry in half. Use a slotted spoon to lift half the filling to each plate and top with the pastry. Lay the green beans alongside.
- HP (Houses of Parliament) sauce is not an essential condiment—but it really does add a little something special to the taste.
Steak Mince au Vin With Dijon Mustard Mashed Tatties
Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: One serving
- 2 small baking potatoes, peeled and roughly chopped
- ¼lb good quality steak mince
- ½ small white onion, peeled and finely sliced
- 1 small carrot, washed, trimmed and sliced in to discs
- 2 small closed cup mushrooms, sliced
- ½ tsp dried thyme
- 1 bay leaf
- ½ pint fresh beef stock
- ¼ bottle red wine
- Salt and pepper
- 1 tsp Dijon mustard
- Freshly chopped parsley to garnish
- Put the potatoes on to reach a simmer in a large pot of salted water. SImmer for about twenty minutes until just cooked.
- Gently brown the mince in a large saucepan before adding the onions and cooking for a few minutes until softened.
- Add the carrot, mushroom, bay leaf and thyme to the mince and onion, followed by the beef stock and red wine. Stir well and increase the heat to achieve a fairly moderate simmer. Cook for about twenty minutes uncovered, stirring frequently, until most of the liquid is evaporated.
- Drain the potatoes and return them to the pot. leave them to steam for five minutes. This gets rid of the excess water in the form of the steam and prevents unpleasant, soggy mash.
- Mash the potatoes before stirring in the Dijon mustard. Spoon in to a deep serving plate.
- Taste the mince and adjust the seasoning as necessary. Use a slotted spoon to lay it over the mash.
- Garnish with the chopped parsley.
© 2013 Gordon Hamilton