Scottish Style Mince and Tatties

Paulie'sGirl

In my family the standard "mince and onions" becomes a basis for many meals: Cottage pie when topped with mash, mince and crusty dumplings, mince and tatties, mince meat pies.

We all make it the same way, brown good lean mince in a non-stick pan, add a chopped onion or two, barely cover with hot water and add a good few grinds of black pepper. Simmer for a good hour. Then make a gravy with bisto powder.

But I can't seem to crack the crusty dumplings, I think I'll have to resurrect the dumplings thread....

Yum... I think this could be tea tomorrow...

Stephen_Leak

Burns' Night is on the 25th.

OK, I know that haggis is the traditional fare, but I don't think the spririt of the great man would mind.

PS. And, of course, he even wrote a poem, "To a Mouse"!

mini_huny_money

Stephen_Leak wrote: »

Burns' Night is on the 25th.

OK, I know that haggis is the traditional fare, but I don't think the spririt of the great man would mind.

I love haggis but sometimes I cant bring myself to eat it...

i......sometimes.....(and it is absolutely delicious.)......have the veggie one....yum, was gonnae buy one last night to have this weekend but will wait till the 25th

Stephen_Leak

mini_huny_money wrote: »

I love haggis but sometimes I cant bring myself to eat it...

i......sometimes.....(and it is absolutely delicious.)......have the veggie one....yum, was gonnae buy one last night to have this weekend but will wait till the 25th

I usually have one of the Harris' ones. OK, they are basically a pound of spiced minced mutton and oats in a rugby-ball shaped condom, but they are still delicious and excellent value for money. The latter always makes the tartan bits of my DNA tingle and makes them taste even better.

chalky_75

Is this the same as stovies

mini_huny_money

chalky_75 wrote: »

Is this the same as stovies

no, haggis is different from stovies

davetaylor

Hi,

Mince and Tatties is bubbling away on the stove. (well it's actually mincw and parsnips as Tesco were selling a big bag cheap!)

I have followed advice about not using bisto granules and I have the powder, ready to thicken it all up. Can I just add the powder direct to the pot, or should I mix it in a bit of water first?

twink

i always mix it with some water first not sure if you can add it direct

wildscot

Tips to make your mince and tatties great: Peel and prep your carrots and turnips (yes, don't forget the turnips, very important!) The turnips should be cubed a bit smaller than you would potatoes. Put the turnips and carrots in a 3 quart pot, water to cover veggies, salt, pepper and about a tablespoon of Bovril or beef flavor Better Than Boulion (available at all supermarkets in U.S. and just as good). Brown your meat in a separate skillet, drain fat and set aside - you can use a colander or a large sieve. Carmelize (brown) your onions before adding to browned meat. They are best browned separately from the meat. Press fat from browned mince Set aside the browned and drained beef. After the broth with the veggies comes to a boil, add the mince and the onions. Reduce heat to low, cover and simmer for at least another half hour. You can thicken to desired consistency prior to serving by adding a little cornstarch -- mix about a tablespoon of cornstarch in a cup or mug with a little water until it is a smooth milky paste, then add to mince while the burner is still on, stir thoroughly over heat. The mince will thicken evenly. To feed a large family, use 2 lb ground beef, about 4 carrots, 4 to 5 small to medium turnips. Serve with boiled or mashed potatoes prepared separately.

elf06

Jinky 67 I am with you! Deff need bisto powder, onion and peas. I also add carrot to mine. I always serve it with boiled pots and then I get the pleasure of mashing it on my plate with some Lea and Perrins