Mince and tatties

Mince and tatties

Enjoy a traditional Scottish meal of mince and tatties – it's perfect for any Burns Night dinner or when you simply fancy something comforting
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Heat the oil in a large pan and cook the onion over a medium heat for 6-8 mins or until translucent. Turn up the heat and add the mince, breaking up with a wooden spoon and browning all over for 8-10 mins. Spoon away any excess fat.
  2. Step 2

    Stir in the carrot, mixed herbs and gravy granules, then crumble in the stock cube with lots of black pepper. Cook for 2 mins, stirring well. Measure out 300ml of just-boiled water and use 1 tbsp to mix with the cornflour to create a paste. Stir the paste into the mince and cook for 1 min, then pour in the remaining water and bring back to the boil. Simmer over a low heat for 15-20 mins, stirring occasionally, until the mince is tender and sauce has thickened. Season well.
  3. Step 3

    Meanwhile, peel and chop the potatoes into 3cm chunks. Add to a large pan and cover with cold water. Bring to the boil then cook for 10 mins until tender. Drain well in a colander, then allow to steam-dry for a few minutes before returning to the pan. Mash with the butter and plenty of seasoning. Serve the tatties with the mince and green veg.