Scottish Style Mince and Tatties

shegha

My friends are scotts and rave about meat pie, I made them one last year for new years day. But iIcould not find a recipe.
Does anyone have what should be in it ?apparently sausages and spices?

Fitzio

In Scotland it's tradition to have Steak Pie at New Year - this is often made with links sausage. Not sure if this is what you are referring to though as I am not aware of spices. I think it's meant to be eaten before/after the bells!
If you fancy it, here is a recipe:
http://uktv.co.uk/food/peoplescookbook/recipe/aid/581898

poodlehorse

Mince and tatties to me is just mince and onion. Buy good mince and brown it well and you don't really need to add stock and could get away with just cornflour to thicken plus salt and pepper. The trick is to get a good butcher though otherwise a bit of Bisto powder is a must (granules would not be my choice either), I don't like carrots or peas in my mince but don't mind them on the side LOL. My MIL always calls mince with carrots and peas in "savoury mince" but not sure why. Stovies to me is made with leftover roast beef and gravy and served with oatcakes, pickled beetroot and milk to drink. Don't know why but it seems to be the tradition round here. I would suggest serving mince with skirlie instead of doughballs occasionally. I love skirlie and would serve it with roast beef too and indeed I would use it to stuff a chicken. Great stuff and I prefer it to doughballs but alas I end up having to cook them for DH and he likes carrots and peas in his mince too so I have been outvoted. I love hearing how other people do things. I would never have thought of putting neep in my mince but then I would ALWAYS put it in a steak pie or stew along with carrots.

poodlehorse

Also am I alone in making "mud pies" from my mince and tatties? I like my tatties whole not mashed for this and then I mash them into my mince on my plate until it basically resembles brown mash I suppose and then eat with mustard on the side. Slurp. I remember Kay Adams from Loose Women saying that she did this at a new boyfriend's house in front of his parents who were a bit posh. Obviously she and I are both from nice common stock then.

davetaylor

Ok, I'm cooking it on the stove. I have just one quick question. Should I cook it with the lid on or off?

Dave

Rikki

davetaylor wrote: »

Ok, I'm cooking it on the stove. I have just one quick question. Should I cook it with the lid on or off?

Dave

Depends whether the mice are alive or dead.:p :rotfl:




I cook it with the lid on till the mince has browned and the onions softened and then cook for the rest of the time with the lid off.

moanymoany

My first stepmother (had 4 plus 1 he didn't marry) was a Scot and made her mince like this - NOT RECOMMENDED

Put the raw mince into a large pan - don't bother to break the block up.
Put in one whole peeled onion per person.
Fill the pan with water.
Add 1 Oxo cube.
Put the pan lid on.
Boil for 2 hours.
Serve in soup plates with boiled potatoes.

poodlehorse

YUCK is all I can say Moany

How did it go Dave?

davetaylor

It was just lovely!!!

I made tons of the stuff, so I have frozen some for later.

I ended up cooking Scotch Broth in my slowcooker yesterday which also turned out nice.

I guess my mince and tatties was not the most traditional as I added other stuff I had lying around. I also added some garlic and some fresh green chillis as I like my food to have a bit of a kick.

My lodger had some also and came back for a second bowl so it must have been ok.

Dave xx

PS the only problem was the tails getting stuck between my teeth!!!

frisco_2

i normally cook in the morning or night before as it tastes so much better, browning first with onion then drain off fat return to heat with 1 oxo and enough water to cover bring to boil for 10mins turn off heat and leave, but what about the doughballs you must have them i'm from glasgow and there traditional, mince and tatties what! no doughballs enjoy