Scottish Style Mince and Tatties

masonsmum

I always cover the mince with a little water and boil for 10 minutes to get rid of the excess fat. Then throw the water away and add a chopped onion and some carrot, a splash of worcester sauce and simmer for 30-60 minutes. Then I add Bisto to thicken up.

Serve with creamy mashed potatoes and mashed turnip!!

My mouth is watering after writing that - think I will make this tomorrow

OrkneyStar

I find mince made in SC does not taste the same.
This said I used to love my mums mince n tatties, but now the mince down there (Lanarkshire) just does not live up to the Orkney steak mince!.
I brown my mince off, then add cold water and a knorr beef cube, bring to the boil, and then simmer for 1.5 hours. I then add carrots and onions and cook for another half hour. When ready add a little bisto (have used granules or powder) to thicken and serve with mash. I like peas in it too but DH does not so we don't tend to have them now.

Dread

I might have missed this suggestion in one of the replies as I didn't read them all. My mother in laws recipe makes the best mince I have ever had, my mothers was good but I use the MIL's now all the time.

Fry a finely diced onion on high heat until softening, turn the heat down to simmer for 10 or 15 minutes stirring occasionally until really soft. Turn the heat back up and slowly add 400 - 500grams of mince making sure its all breaking up whilst frying, turn the heat down once done and add a beef stock cube with about 100ml of boiling water........all pretty standard stuff. Now finely grate two or three carrots into it, add some peas and either a teaspoon of Marmite or L&P then leave it to simmer gently for 2 or 3 hours. With no seasoning at all other than adding some Bisto (I hate using salt in cooking) the carrots impart an incredibly sweet flavour and the kids love it and its especially useful if your kids pick vegetables out of food because the carrot just forms part of the mince. Do it with doughboys and boiled potatoes...........Yumm, off to make some for tonight!

nodwah

poodlehorse wrote: »

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.

That's how I used to do it (with loads of added butter) or make it into a big volcano and put ketchup on top!

I have to say I haven't eat mince and tatties since I left home 20 years ago - overdosed as a child when it was on every other day!