Mince & tatties

Enjoy our take on this popular Scottish dinner of stewed mince and mashed potato. It’s great comfort food on colder days and the mince can be made in the slow cooker

  • Prep:20 mins
    Cook:1 hrs 15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 504
  • fat 23g
  • saturates 10g
  • carbs 41g
  • sugars 0g
  • fibre 5g
  • protein 30g
  • salt 0.88g


  • 1 tbsp sunflower oil
  • 500g beef mince
  • 1 onion, chopped
  • 1 large carrot, chopped
  • 1 tbsp plain flour
  • 1 tbsp tomato ketchup, or tomato purée (optional)
  • 1 tbsp Worcestershire sauce
  • 500ml beef stock
  • 800g Maris Piper or King Edward potatoes, chopped
  • 100g milk
  • 25g butter


  1. Heat the oil in a large pan, crumble in the mince and stir to coat in the oil. Cook for 15 mins, stirring occasionally until the mince is browned and the fat from the meat has been released. Stir in the onions and carrots, and cook for 10 mins until they soften and start to turn brown.

  2. Sprinkle over the flour and cook for a further 2 mins. Stir in the ketchup or tomato purée, if using, splash in the Worcestershire sauce, then gradually stir in the stock. Season and leave to simmer gently for 45-50 mins until you have tender mince in a rich gravy.

  3. While the mince is cooking make the tatties. Tip the potatoes into a pan and cover in salted cold water, bring to the boil and simmer for about 15 mins until tender. Drain well, then allow to steam-dry for a few mins. Mash well with the milk and butter, then season with salt and pepper. Serve the stewed mince spooned over the tatties.

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