Mince and Tatties are Scotland’s national dish and are being served in many homes schools, and restaurants every day in Glasglow. This classic Scottish recipe is made from ground beef (mince), onions, carrots, and potatoes (tatties) although there are many variations.
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Ways to Make Mince and Tatties
There is no set recipe or form of cooking and large variations can occur from cook to cook. Essentially the dish consists of varying amounts of ground beef, onions, carrots, potatoes, or other root vegetables, seasoning, and stock. Some cooks add thickening agents such as flour, oatmeal, or cornflour.
How to Store Mince and Tatties
Properly stored, your leftover Mince and Tatties will last for up to 4 days in an airtight container in the refrigerator. To freeze it, you will need to wait for it to cool to room temperature before placing it in an airtight container or freezer bag. It will stay good in the freezer for up to 4 months in the freezer.
To reheat Mince and Tatties you will need to reheat it in a skillet on a low simmer until the meat and vegetables are warm enough to eat. You may need to add some water to keep it moist. If frozen allow it to thaw before heating.
History of the Mince and Tatties
Mince and tatties are well known for being used historically in schools, where the quality of the ingredients and the ability to feed a large number of children made them popular. In recent years, there have been attempts by some to modernize the dish.
The Metropolitan City of Glasgow, Scotland
Glasgow is the most populous city in Scotland and the fourth-most populous city in the United Kingdom, as well as being the 27th largest city by population in Europe. In 2020, it had an estimated population of 635,640. Straddling the border between historic Lanarkshire and Renfrewshire, the city now forms the Glasgow City Council area, one of the 32 council areas of Scotland, and is governed by Glasgow City Council. It is situated on the River Clyde in the country’s West Central Lowlands.
A Brief History of Glasgow
Glasgow’s Gaelic name, Glaschu, means “Green Glen.” There is evidence of a fortified prehistoric village on the site, but Glasgow did not begin to develop until about 550 CE with the arrival of St. Kentigern (Mungo), who established a religious community there.
The first stone bridge over the Clyde was built in 1350. Glasgow became a royal burgh in 1450, and its university was founded in 1451.
In the 18th century, Glasgow was already exporting coal, plaid (wool cloth), and herring to Europe. Trade in the Americas’ consisted of tropical produce (tobacco, sugar, and rum). The Clyde River was dredged and deepened making it navigatable all the way to the heart of the city.
During the mid-20th century, high-rise redevelopment replaced Glasgow’s notorious slum tenement areas (particularly the Gorbals) in a wave of revitalization and construction.
Glasgow’s economy in the 21st century includes traditional heavy engineering, advanced engineering and manufacturing, aerospace technology and development (notably the production of satellites), information and communication technology, software engineering, and renewable energy and low-carbon innovations.
Tourism in Glasgow
Glasgow is famed for its Victorian and art nouveau architecture, a rich legacy of the city’s 18th–20th-century prosperity due to trade and shipbuilding. Today it’s a national cultural hub, home to institutions including the Scottish Opera, Scottish Ballet, and National Theatre of Scotland, as well as acclaimed museums and a thriving music scene.
Scottish Cuisine
Scottish cuisine encompasses the cooking styles, traditions, and recipes associated with Scotland. It has distinctive attributes and recipes of its own but also shares much with British and wider European cuisine as a result of local, regional, and continental influences—both ancient and modern.
Scotland’s natural larder of vegetables, fruit, oats, fish, seafood, and dairy products is the chief factor in traditional Scottish cooking, with a high reliance on simplicity, without the use of rare, and historically expensive, spices found abroad.
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At Mharsanta we are committed to using locally sourced fresh produce from Scotland. We strive to deliver excellent hospitality offering home-cooked cuisine. We have a purchasing policy in place to work with local suppliers where possible to obtain the freshest, best quality food and drink in a sustainable manner.
We care passionately about the environment and have taken the ‘Tourism Declares Pledge’ (see below). Therefore, it makes sense to use produce from local suppliers where possible as this cuts down on both travel miles and packaging.
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How to Make This Mince and Tatties Recipe
If you haven’t heard of mince and tatties, it’s basically ground beef and root vegetables in a hearty gravy and served with mashed potatoes. This is a simple recipe to make and is ready to serve in under an hour.
What You Need to Make Mince and Tatties
Equipment
- 1 12 Inch Skillet
- 1 Sauce Pan
- 1 Mixing Bowl
For the Mince
- 1 lb 80/20 ground beef
- 1 yellow onion peeled and diced/chopped
- 2 carrots peeled and diced
- 1 celery rib diced
- 1 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 2 1/2 cup beef stock
- 2 tbsp Worcestershire sauce
- 1 tsp black pepper
For the Tatties
- 1½ lbs russet potatoes peeled and cubed
- 4 tbsp heavy cream
- 1 tbsp unsalted butter
- 1 tsp black pepper
How to Cook Mince and Tatties
Time needed: 55 minutes
Cooking Directions for Mince and Tatties
- Cook the Vegetables and Meat
In a broad-based pan over medium heat, fry the diced vegetables in the oil for about 5 minutes until softened but not brown, then increase the heat, add the meat to the pan and fry until it is well browned about 8-10 minutes.
- Brown the Flour
When the meat is browned, slightly reduce the heat then sprinkle the flour over the meat and veg and stir for a couple of minutes to cook the flour.
- Add the Sauce
Add the stock, Worcester sauce, salt, and pepper. Stir while the sauce comes gently to a boil and begins to thicken.
- Cover and Simmer
Simmer, covered, for about 30 minutes adding more stock as necessary, until everything is tender.
- Boil the Potatoes
In a medium saucepan over high heat, place cold water, salt, and potatoes, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.
- Melt the Butter
While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.
- Drain the Potatoes
When the potatoes are done, drain the water and place the hot potatoes into a large mixing bowl. Pour the heated cream and melted butter over the potatoes.
- Mash the Potatoes
Mix or mash the mashed potatoes are smooth. Season with black pepper.
- Plate and Serve
Serve the mince in shallow bowls with buttered mash or boiled potatoes.
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Mince and Tatties
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Equipment
Ingredients
For the Mince
- 1 lb 80/20 ground beef
- 1 yellow onion peeled and diced/chopped
- 2 carrot peeled and diced
- 1 celery ribs diced
- 1 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 2 1/2 cup beef stock
- 2 tbsp Worcestershire sauce
- 1 tsp black pepper
For the Tatties
- 1½ lbs russet potatoes pealed and cubed
- 4 tbsp heavy cream
- 1 tbsp unsalted butter
- 1 tsp black pepper
Instructions
For the Mince
- In a broad based pan over a medium heat, fry the diced vegetables in the oil for about 5 minutes until softened but not brown, then increase the heat, add the meat to the pan and fry until it is well browned, about 8-10 minutes.1 lb 80/20 ground beef, 1 yellow onion, 2 carrot, 1 celery ribs, 1 tbsp vegetable oil
- When the meat is browned, slightly reduce the heat then sprinkle the flour over the meat and veg and stir for a couple of minutes to cook the flour.2 tbsp all-purpose flour
- Add the stock, Worcester sauce, salt and pepper. Stir while the sauce comes gently to the boil and begins to thicken.2 1/2 cup beef stock, 2 tbsp Worcestershire sauce, 1 tsp black pepper
- Simmer, covered, for about 30 minutes adding more stock as necessary, until everything is tender.
For the Tatties
- In a medium saucepan over high heat, place cold water, salt, and the potatoes and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.1½ lbs russet potatoes
- While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.4 tbsp heavy cream, 1 tbsp unsalted butter
- When the potatoes are done, drain the water and place the hot potatoes into a large mixing bowl. Pour the heated cream and melted butter over the potatoes.
- Mix or mash the mashed potatoes are smooth. Season with black pepper.1 tsp black pepper
- Serve the mince in shallow bowls with buttered mash or boiled potatoes.
Nutrition
Other Recipes That Go Well With Mince and Tatties
Photo Credits:
- By Taste The World Cookbook – Copyright 2022 All rights reserved.
- By Mharsanta Restaurant & Bar – By https://www.facebook.com/mharsanta/
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