Scottish Style Mince and Tatties

davetaylor

I've about three packets on mice to use up. I want to make mince and tatties like my mum used to in my slow cooker.

I'm planning to just brown off mince and onions and stick it in the slow cooker with some sliced carrot. Was not really sure what to do thought regarding adding any extra liquid.

Any suggestions?

Dave

memorygirl

I add just enough water to barely cover the mince and then bung the mince on for all day.

In the evening I either thicken up the gravy with bisto - or throw in a handful of pin- head oatmeal like Grandma used to - Mmmm

Bit of a staple up here as you can imagine

Rikki

davetaylor wrote: »

I've about three packets on mice to use up. I want to make mince and tatties like my mum used to in my slow cooker.

I'm planning to just brown off mince and onions and stick it in the slow cooker with some sliced carrot. Was not really sure what to do thought regarding adding any extra liquid.

Any suggestions?

Dave

:eek::eek::eek::eek:

*sorry couldn't help it*

ZootHornRollo

don't know about a slow cooker but this is how i do it in a pot on the hob.

brown the mince with the onion, once browned drain off any fat, then add enough cold water to cover the mince, add carrot, bring to the boil and return to a simmer. cook for about 20 minutes (or as long as it takes to prepare, boil and mash the tatties) then add an oxo cube and cook for a further 5 minutes or so until the gravy is off the right consistancy.

oh yeah! don't add any MICE!

davetaylor

Enough about the mice already!!!!!!!!!

Hee Hee!!!!!

csarina

My OH is a Scot so I make mince and tatties or mince with dough balls regularly.

Brown an onion, then add the mince and fry quickly, pour off any excess fat, add a stock cube, a tin of tomato's, I also chuck in a crushed garlic, diced carrot and if I have any red wine, I cook it on the hob for about an hour, add some more liquid if it needs it. I then put it in the frdige once its cool, the flavour develops better if its left over night. Next day I put the mince back in a pan and heat it through, adding more stock if necessary....serve with mashed spuds and turnip.

If I make dough balls, For 2 od us I use 2 tablespoons of SR flour, I tablesp of sage and onion stuffing, 1 tablesp of vegetable suet, pepper and salt. Add enough water to make a slack dough, leave for about 15 minutes and add more water if needed, the bread crumbs in the stuffing will take up quite a bit of water. flour your hands and roll into balls, drop them into the mince and cook for about 10 minutes.

I also do it in the oven with jacket spuds, in which case I divide the dough into 2 pieces and drop them ontop of the mince about 25 minutes before the spuds are done............smashing..........my SIL says I make the best dumplings he has ever tasted, he just cannot do them, even though I have given him several lessons!!!!!!!!!!!!!!

Fitzio

Not sure about a slow cooker, but this is how I make it. Fry a chopped onion in a pot, add the mince and brown. Make up enough beef stock to cover the mince. I usually add a chopped carrot too. Simmer for around 40 mins or until cooked and the liquid has reduced, then stir in a little bisto powder to brown and thicken. I think the bisto powder is the key!!

recovering_spendaholic

Fitzio wrote: »

Not sure about a slow cooker, but this is how I make it. Fry a chopped onion in a pot, add the mince and brown. Make up enough beef stock to cover the mince. I usually add a chopped carrot too. Simmer for around 40 mins or until cooked and the liquid has reduced, then stir in a little bisto powder to brown and thicken. I think the bisto powder is the key!!

That is exactly how my Mum used to make it and she was Scottish. I agree that the bisto powder (NOT Granules) is the key - it just is not the same if you use granules or other thickener. We have it with mashed potatoes and it is lovely.

trickytrolleys

my mum was a scot and i make by browning the mince then chucking it in a pan cover with water crumble in some oxo's and chuck in the potatoes so it all cooks together for about 30 mins, potato's are lovely when they are done in with the mince - mmmm

davetaylor

I don't see why it should not work in the Slow Cooker, I'm going to add a little red wine and water as my liquid and also cook the potatoes in there too.

I will let you know how I get on.

Dave

morwenna

davetaylor wrote: »

I've about three packets on mice to use up. I want to make mince and tatties like my mum used to in my slow cooker.


Dave

I'd make sure the tails weren't caught up on the lid - plenty of meat on a mouse tail

Ok, only teasing - let us know how you go on!