Mince and Tatties
Savoury beef mince simmered with onion and carrot, served with buttery mash: Scotland's favourite everyday supper.
AI assistance: the introduction, ingredient list, method, tips and FAQ on this page were drafted with an AI writing tool, working from long-established traditional methods. Named editor who reviewed it: owner to supply How we work
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Makes
- 4 servings
- Difficulty
- Easy
- Course
- Main
- Cuisine
- Scottish
Mince and tatties is the dish many Scots grew up on: beef mince cooked slowly in a rich gravy and served with mashed potatoes. Some families add a spoonful of oatmeal to thicken it, the Scottish way.
Serve it with peas, or with mashed swede (neeps).
Ingredients
Mince
- 1 tbsp oil or beef dripping
- 500 g beef mince
- 1 onion, finely chopped
- 2 carrots, diced
- 1 tbsp plain flour
- 400 ml beef stock
- 1 tbsp Worcestershire sauce
- 1 tbsp medium oatmeal, optional, to thicken
- salt and ground black pepper
Tatties
- 1 kg floury potatoes, peeled and cut into chunks
- 50 g butter
- 75 ml milk
Equipment
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- Small saucepanHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Heavy frying panHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Potato masher or ricerHow to chooseShop on Amazon(affiliate link, opens in a new tab)
Method
- 1
Heat the oil in a large pan and brown the mince well, breaking it up as it cooks. Add the onion and carrots and cook for 5 minutes.
- 2
Stir in the flour, then the stock and Worcestershire sauce. Bring to a simmer, cover and cook gently for 30 minutes, stirring now and then. Stir in the oatmeal for the last 10 minutes, if using, and season.
- 3
Meanwhile, boil the potatoes in salted water for 15–20 minutes until tender. Drain well and mash with the butter and milk.
- 4
Serve the mince spooned beside the tatties, with peas or neeps.
Tips
Leftover mince makes a quick pie topped with pastry or mash. For the Scottish breakfast table, try tattie scones or stovies.
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Greasy mince | Fatty mince | Spoon off excess fat after browning |
| Watery gravy | Too much stock | Simmer uncovered for 10 minutes, or add the oatmeal |
Frequently asked questions
Why add oatmeal to mince?
It is a traditional Scottish way to thicken the gravy and stretch the meat further. A tablespoon is enough.
Can I freeze mince and tatties?
The mince freezes well for up to 3 months. Mash is best made fresh, though it can be frozen too.
What do you serve with mince and tatties?
Peas, or mashed swede (neeps). Some Scots add a dash of brown sauce.
Guides for this recipe
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Card photos: Copper pans and a kettle on an old kitchen range, Silar via Wikimedia Commons, CC BY-SA 4.0, cropped; A small stainless steel saucepan with a lid, Cooks & Kitchens from Darlington, UK via Wikimedia Commons, CC BY 2.0, cropped; A cast iron skillet, NMorales (WMF) via Wikimedia Commons, CC BY-SA 4.0, cropped; A stainless steel grid potato masher, Donovan Govan. via Wikimedia Commons, CC BY-SA 3.0, cropped; A round, dark clootie dumpling on a plate, Matt Riggott from Reykjavik, Iceland via Wikimedia Commons, CC BY-SA 2.0, cropped; A bowl of cock-a-leekie soup with shredded chicken and leeks, Laurel F via Wikimedia Commons, CC BY-SA 2.0, cropped; Glasses of cranachan beside a bottle of Scotch whisky, Saskia van de Nieuwenhof from Edinburgh, United Kingdom via Wikimedia Commons, CC BY-SA 2.0, cropped. All credits: image credits.