Mince and Tatties (Scottish Ground Beef Recipe)
Mince and tatties is simply a Scottish name for ground beef and potatoes. The ground beef recipe includes a tasty gravy. When served alongside fluffy mashed or boiled potatoes, it’s a hearty, comforting dish that’s perfect for colder weather.
Growing up in Scotland, mince and tatties was a meal that came with the territory, despite having an Italian mother.
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It would be like a Scot moving to Italy and not making pasta, if my mother hadn’t joined the ranks of everyone around her who made this traditional Scottish meal.
It is a perfect meal for cold and rainy days, which is probably the reason it’s so popular in Scotland!
For those of you in North America, you may need an explanation for the name of the recipe, but if you have a meat and potatoes lover in the family, you will want to make this asap!
What is British Beef Mince?
You may already know that ground beef is called “mince” in Great Britain. It’s called this because the meat is minced.
I don’t know about you, but I hate it when ground beef stays in long hard strips in the way it was ground. It always seems more tough, and not as pleasant to eat. I’m a fan of the ground beef from Farm Foods, which only sells grass fed meat from smaller, sustainable farms, and wild-caught seafood. It breaks down beautifully, and I don’t have to fight to break it up as it cooks.
I’ve loved everything I’ve tried so far including their ground beef, heritage pork shoulder roast, and bacon. It’s a great farm-to-table meat delivery service! Sign up for my free email subscription as I’ll be sending out discount codes if you want to give them a try.
What are Tatties in Scotland?
Tatties are a nickname for potatoes. Sometimes the word “totties” is also used, but tatties is more common. You can serve mince with boiled potatoes instead of mashing them, as this is probably the most classic and traditional way to serve it. However, I find most people prefer mashed, so that’s what I’ve presented here.
You may have seen the recipe for my potato scones, which are also referred to as “tattie scones”. They’re great with a full Scottish breakfast or fry up, along with square sausage.
Mince and tatties might be described as a deconstructed cottage pie. It’s essentially the same basic recipe, but assembled differently and not baked (unlike these cottage pie potatoes!) It’s a superb weeknight meal that can be made ahead and just heated to serve. It also freezes beautifully.
You can add peas right into the mince if you like, instead of serving them on the side. Both ways are acceptable in Scotland. However, if you’re like me, I keep them on the side for whoever wants them because I dislike peas, can you believe it?
Need a Scottish dessert to end this meal? Check out my Scottish dessert recipes!
Note: if you know me, you’ll probably be wondering why I’ve got two processed ingredients in this recipe. The main reason is that I use these products so rarely, and they add so much to the end result that I do use them in this dish. I give options so you can skip them, so please just use beef stock if you want to skip OXO and Bisto.
Mince and Tatties (Scottish Ground Beef Recipe)
Recipe by Christina Conte (as my mother made it from my childhood) serves 4
FULL PRINTABLE RECIPE BELOW
Prepare the Mince (Ground Beef and Gravy)
Boil 12 ounces of water, pour into a jug and add the OXO cube or Better Than Bouillon, and stir to dissolve.
Sauté the onion and carrot in a heavy pot with the olive oil over medium high heat until the onion becomes translucent.
Add the mince, or ground beef. Use a wooden spoon to break it up into smaller bits.
Continue cooking for about 7 minutes, stirring often.
Pour in the beef stock and stir. At this time, add the Bisto granules and Worcestershire sauce. Add more water if you want more gravy, but adjust the seasoning later.
Bring to a boil, then turn down the heat so that it simmers gently. Cook for about 20 minutes (or until the mashed potatoes are ready), then taste and add salt and pepper to taste.
Make the Mashed Potatoes (Tatties)
Put the potatoes in cold, salted water that just covers them. Bring to a boil, then simmer until cooked (a fork is inserted easily). Drain, mash with the butter, then add enough milk or milk and cream until the mashed potatoes are light and fluffy.
Serve the Mince and Tatties
Spoon a quarter of the mashed potatoes onto each of four plates, then do the same with the mince.
If desired, serve with cooked peas.
The Peas can be Served in two Ways with the Mince and Tatties
Alternatively, you can mix the peas into the mince and then serve.
Serve immediately, and enjoy a taste of Scotland!
Can I Freeze the Ground Beef and Mashed Potatoes Dish?
Yes, mince and tatties freezes very well. You can dish up individual servings, too. Just put as much meat and potatoes (and peas, if desired) as you like in freezer proof bowls, seal and freeze for up to 2 months.
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Mince and Tatties (Scottish Ground Beef Recipe)
Ingredients
Mince:
- 2 Tbsp olive oil
- 1 large onion diced
- 1 large carrot
- 1 lb ground beef (organic if possible)
- 1 Tbsp Better than Bouillon beef flavor or 1 OXO beef cube or 10 oz (295 ml) beef stock
- 1 Tbsp Bisto beef flavor in red
- ½ tsp Worcestershire Sauce
- ½ tsp sea salt if needed
- ⅛ tsp black pepper freshly ground to taste
Mashed potatoes:
- 4 large potatoes
- 1 tsp salt
- 2 oz butter (good quality)
- ¼ cup milk or half and half as needed to make the mashed potatoes fluffy
Instructions
Prepare the Mince (Ground Beef and Gravy):
- Boil 10 ounces of water, pour into a jug and add the OXO cube or bouillon, and stir to dissolve. (If using stock, skip this.)
- Sauté the onion and carrot in a pot with the olive oil over medium high heat until the onion becomes translucent.
- Add the mince, or ground beef. Use a wooden spoon to break it up into smaller bits.
- Continue cooking for about 7 minutes, stirring often.
Pour in the beef stock and stir. At this time, add the Bisto and Worcestershire sauce. If you want a thicker gravy, add more Bisto, but remember, you're also adding salt. Add more water if you want a runnier gravy or more gravy, but adjust the seasoning later. - Bring to a boil, then turn down the heat so that it simmers gently. Cook for about 20 minutes (or until the mashed potatoes are ready), then taste and add salt and pepper to taste.
Make the Mashed Potatoes (Tatties):
- Put the potatoes in cold, salted water that just covers them. Bring to a boil, then simmer until cooked (a fork is inserted easily).
- Drain, mash with the butter, then add enough milk or milk and cream until the mashed potatoes are light and fluffy.
Serve the Mince and Tatties:
- Spoon a quarter of the mashed potatoes onto each of four plates, then do the same with the mince.
- If desired, serve with cooked peas.
- Alternatively, you can mix the peas into the mince and serve this way, also.
Notes
- OXO cubes may be difficult to find in the US, however, beef flavored BISTO is readily available on Amazon, Cost Plus, and British shops.
Nutrition
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Thank you for your recipe. It was neat to know others enjoy this meal as well. My mom used to make this for us and it was one of my favorite meals when I was at home. Now I have the official recipe! Often we would cook dumplings on top as well. Now my own family enjoy it as well.
Delighted to help! Yes, dumplings are so good~ :)
Good morning! Our new 23-24 Rotary International president is from Scotland and in celebration of our Las Vegas After Hours Rotary first meeting of the Rotary new year, I made the Mince and Tatties (vegan) for our members. It was a HIT! Such a simple comfort food. The Bisto gravy granules were a new ingredient for me and so worth the search! Thank you for the inspiration. 🙏🏻
Hi Christina
Thank you so Much for your wonderful Scottish Recipes my Husband is from Govan Glasgow Scotland
we look forward to getting your emails
we just had this and we give it 10/10
we have leftovers and we will be having the leftovers in Jaffles for Lunch tomorrow
Again thank You
Christina
Awww, you just made my day, Diana (and David)! This is so kind of you to share with me. I truly appreciate it because your stamp of approval means so much to me! Enjoy! :)
Just finished making this. Scrumpious.
So glad you liked it, Tom! Happy New Year!
Making this for Robert Burns Night. I know it’s not haggis but it’ll be the closest we’ll come
to it.
Still very Scottish! I say it’s fine! :)
I grew up on this (having a Scottish father). But we boiled the hamburger in water first then added the onions,carrots and peas with Worcestershire sauce. We made a gravy and served over mashed potatoes. We loved it. I still make it!
Good for you, Judith!
hi , I’m from Scotland and was looking for a mince and tatties recipe. I’ve never made it like the way my mum and gran cooked it (my wife and I usually have fried mince and onions) . I found your recipe with the mix of oxo and bisto . it works a treat . part of the reason people in scotland don’t make mince and tatties as much as they used to is because you can no longer get burdells gravy salts any more . that’s what most people here used and there has been nothing close to replace it . it was a much thinner Stock and had to be thickened with corn flour . my granny always put white pudding in hers which was lovely . Brown sauce with it is also lovely . cheers 🍻 and thanks 😊
I’m delighted, Craig! Thank you for letting me know you like it! I haven’t heard of Burdell’s gravy salts; sounds interesting!
How can you claim this as being Scottish? It’s about as Scottish as Jellied eels! Honestly, tell me one thing in there thats native to Scotland and not available to the rest of the UK? It’s a dish that every poor family used to eat the length and breadth of the UK so keep your haggis to yourselves but don’t claim our minced beef and taters.
Taking things to seriously again Gary..
Calm doon, Gary! Mince and TATTIES is definitely SCOTTISH :)
Gary calm down. I only saw this meal in Scotland , grew up in England and I don’t know anyone English who remembers this dish.
Geva, he’s haverin’ 😂
I’m from Yorkkshire and definately had oodles of this during the war years.
My mom made this for us when We were growing up. Scottish ancestry. But it was called Scotch Stew! Love it!!
Awesome!!