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Scottish Mince and Tatties Recipes

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Mince cooked in red wine and served with mustard mashed tatties

Mince cooked in red wine and served with mustard mashed tatties

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.

A basic version of mince and tatties served with dough balls (simple dumplings) which are usually cooked on top of the mince

A basic version of mince and tatties served with dough balls (simple dumplings) which are usually cooked on top of the mince

Mild and easy curried mince is served with Scottish tattie scones rather than any more expected Indian flatbread

Mild and easy curried mince is served with Scottish tattie scones rather than any more expected Indian flatbread

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.

Cook Time

Prep timeCook timeReady inYields

30 min

10 min

40 min

One serving

Ingredients

  • 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

Instructions

  1. 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.
  2. Add the mince to the pan and cook in a similar way for another few minutes until the mince is evenly sealed.
  3. 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.
  4. 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

Mince cooked in baked beans filled baked potato with cheese

Mince cooked in baked beans filled baked potato with cheese

Cook Time

Prep time: 15 min

Cook time: 1 hour 30 min

Ready in: 1 hour 45 min

Yields: 2 servings

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Sit the foil parcel(s) on a baking tray and bake in a preheated oven at 200C/400F for an hour and a half.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Add a little butter to the centre of each potato before spooning in the filling and scattering with a little grated cheese.
Mince, tattie and neeps are incorporated in a puff pastry pie and served simply with green string beans

Mince, tattie and neeps are incorporated in a puff pastry pie and served simply with green string beans

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.

Cook Time

Prep time: 1 hour 30 min (includes cooling and resting times)

Cook time: 1 hour

Ready in: 2 hours 30 min

Yields: Two servings

Ingredients

  • 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.

Instructions

  1. 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.
  2. 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.
  3. Get the oven preheating to 400F/200C.
  4. 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".
  5. 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.
  6. 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.
  7. Remove the pie from the oven and set aside to rest for 15 minutes.
  8. 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.
  9. 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.
  10. 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

Steak mince, mushrooms, carrot and onions cooked in red wine and served on a bed of mustard mash

Steak mince, mushrooms, carrot and onions cooked in red wine and served on a bed of mustard mash

Cook Time

Prep time: 10 min

Cook time: 30 min

Ready in: 40 min

Yields: One serving

Ingredients

  • 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

Instructions

  1. Put the potatoes on to reach a simmer in a large pot of salted water. SImmer for about twenty minutes until just cooked.
  2. Gently brown the mince in a large saucepan before adding the onions and cooking for a few minutes until softened.
  3. 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.
  4. 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.
  5. Mash the potatoes before stirring in the Dijon mustard. Spoon in to a deep serving plate.
  6. Taste the mince and adjust the seasoning as necessary. Use a slotted spoon to lay it over the mash.
  7. Garnish with the chopped parsley.

© 2013 Gordon Hamilton

Comments

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on October 05, 2013:

Your father's recipe sounds delicious, ibescience, and a lot more interesting than the way mince and tatties/potato is very often served in the UK. I will definitely give his idea a go sometime. Thanks for visiting.

ibescience on October 04, 2013:

This is the first time I've ever seen a recipe for mince and tatties. My father, who rarely cooks, makes an Americanized version of this that he calls 'meat pie'. Instead of dumplings, he tops it with baking powder biscuits and bakes it in the oven. I thought my family were the only people who ever ate it. Guess it must be a throwback to his British heritage somewhere way back on our family tree. Thanks for posting!

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on May 31, 2013:

Hi, Suzie. Glad you like the ideas. It was fun experimenting with simple mince. Hope you have a go at something and enjoy it. Thanks for stopping by and commenting.

Suzanne Ridgeway from Dublin, Ireland on May 30, 2013:

Hi Gordon,

So love these mince and tatties variations. Have done something like the baked beans one as I love experimenting with mince. Great ideas again you have a great format going and it makes all you recipes a joy to read. Think my favorite to try is the curry one as I love the tattie scone idea but also love the mustard potato one! Oh so many choices!! Votes, shares and pinned!

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on May 14, 2013:

Hi, Carly. Thank you very much - though I'm not sure a cookbook is something I'll be producing soon. Still, you never know...

Carly Sullens from St. Louis, Missouri on May 13, 2013:

Gordon, I can't wait for you to make your first cookbook. You sure have a great ability to educate and support people in the cooking process. I love the pictures.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on May 10, 2013:

Hi, NornsMercy. Yes, I suppose a lot of the foods I write about are unfamiliar to people outside the UK - or even simply outside Scotland! Mince and tatties is something I remember from my earliest childhood so it was a fun one to share. Thanks for reading and commenting - I hope you enjoy the curry if you give it a try.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on May 10, 2013:

Hi randomcreative. Thanks for visiting. I suppose it is a comfort food in its traditional form and that's why it's remained popular to this day in the face of such stiff modern day competition.

Chace from Charlotte, NC on May 10, 2013:

You always write about food I've never even heard of. I'd love to make the curry sometime :)

Rose Clearfield from Milwaukee, Wisconsin on May 09, 2013:

I had never heard of this dish before, but it looks like a great comfort food! Thanks for the awesome recipes as always.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on May 09, 2013:

Hi, Sheri. I suppose it is an unusual name for those not familiar with the expression. Growing up hearing it, I've never really thought of that before. :) It is a delicious combination and so simple as well. Thanks for visiting and commenting.

Sheri Dusseault from Chemainus. BC, Canada on May 08, 2013:

hmmm.hp is being weird as I am sure I left a comment...anywhooo...great hub and sounds yummy.

Sheri Dusseault from Chemainus. BC, Canada on May 08, 2013:

Mince and tatties...what a quaint name. Sounds yummy for sure.