Prep 10 mins
Cook 20 mins
What is "mince and tatties"? - I hear you ask. Basically it is meat and potatoes, but with a Scottish recipe. Ever since I was a kid, I have loved mince & tatties, and even these days I could live on it.
- 1 lb beef mince (Yanks call it 'ground sirloin', we usually buy the 8%-10% fat range)
- 1 large onion
- vegetable oil or olive oil
- peas (we use frozen)
- 1 (1 1/4 ounce) packet beef gravy
- 6 boiling potatoes
- In a good sized pan (non-stick is best) heat up some oil, chop up the onion, and stir fry.
- Break up the mince, and place in the pan.
- Stir until brown.
- Make up the brown gravy (see packet for directions! LOL).
- Add the gravy to the mince, and start to simmer.
- Chop up the carrots (as much/little as you want) and add to the mix.
- Pour in some peas.
- Add salt (we use low sodium)& pepper, stir and simmer the mixture for about 20 minutes.
- Peel and chop the potatoes, and boil for about 20 minutes, adding some salt.
- Serve and enjoy.
- Also great if served with some boiled cabbage or Brussels sprouts.
I don't think this was a bad recipe at all, just not to my taste. It reminded me a lot of beef stew made with ground beef, and since I truly dislike beef stew, that's probably why I didn't care for this. It wasn't seasoned to my liking -- maybe it was a bad batch of beef gravy, who knows? At any rate, it smelled fabulous while cooking and looked like a very hearty meal. I think beef stew lovers would really like this!
The BEST! Sometimes I make it without the carrots. It is great either way.
Should auld mince-n-tatties be forgot, And never brought to mind? Shouldn't PhoenixSpider get 5 stars, And days of auld lang syne? And days of auld lang syne, my dear, And days of auld lang syne. Shouldn't auld cookbooks be dusted off, And on mince-n-tatties we dine? And days of auld lang syne, my dear, And days of auld lang syne.