Mince And Tatties Recipes

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MINCE AND TATTIES



Mince and Tatties image

Make and share this Mince and Tatties recipe from Food.com.

Provided by Millereg

Categories     Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon oil
1 large onion, finely chopped
1 lb beef mince
2 medium carrots, sliced
1 tablespoon toasted pinhead oats
water (to cover)
1 -2 beef bouillon cube (or equivalent powdered beef bouillon -- Oxo if you can find it)
salt and pepper
gravy mix (Bisto if you can find it)
1 lb boiled potato

Steps:

  • Heat the oil in a pan and sauté the onion until it is brown.
  • Add in the mince and cook until well browned.
  • Drain off the liquid.
  • Add the carrots and oatmeal, mix well and pour in enough water to just cover.
  • Crumble in the stock cubes, season and stir.
  • Cover the pan and simmer the mince for about 20 minutes.
  • Once the mince is cooked thicken the mince with about 3 teaspoons of gravy powder or cornstarch mixed with a little cold water.
  • Serve the mince with boiled potatoes.

NEEPS AND TATTIES



Neeps and Tatties image

When we went over to Edinburgh for Hogmanay, our friends made this for us, along with a slice of haggis! This is a traditional Scottish side dish, and goes well with a beef roast or chicken. It is also a great way to use an often overlooked vegetable: the swede (aka the yellow turnip, the rutabaga, or the Swedish turnip).

Provided by wsf

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 45m

Yield 8

Number Of Ingredients 6

2 pounds russet potatoes, peeled and cubed
2 pounds swede (rutabaga), peeled and cubed
¼ cup butter, softened
1 teaspoon mustard powder
1 bunch scallions, finely chopped
salt and ground black pepper to taste

Steps:

  • Place potatoes and swede in a large pot; cover with water. Bring to a boil. Cook until tender, about 15 minutes. Drain. Add butter and mustard powder; mash until well incorporated.
  • Stir scallions, salt, and pepper into the mash.

Nutrition Facts : Calories 190.1 calories, Carbohydrate 31.2 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 6.1 g, Protein 4.3 g, SaturatedFat 3.7 g, Sodium 94.2 mg, Sugar 7.9 g

MINCE AND TATTIES



Mince and Tatties image

A warming and hearty Scottish classic, mince and tatties is the ideal meal on cold winter nights

Provided by mtc

Categories     Recipes

Number Of Ingredients 9

500g minced Scotch Beef
1 onion, peeled and diced/chopped
2 medium carrots, peeled and diced
1 small stick of celery, diced
1 tbsp vegetable oil
2 tbsp plain flour
600ml beef stock
2 tbsp Worcestershire sauce
Freshly ground black pepper and salt

Steps:

  • HowToStep
  • Serve the mince in shallow bowls with buttered mash or boiled potatoes and a twist of black pepper.
  • https://makeitscotch.com/recipe/mince-and-tatties/
  • https://makeitscotch.com/wp-content/uploads/2013/08/RC_B251_MINCEandTATTIES-1-scaled.jpg

MINCE & TATTIES



Mince & Tatties image

What is "mince and tatties"? - I hear you ask. Basically it is meat and potatoes, but with a Scottish recipe. Ever since I was a kid, I have loved mince & tatties, and even these days I could live on it.

Provided by PhoenixSpider

Categories     Potato

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 lb beef mince (Yanks call it 'ground sirloin', we usually buy the 8%-10% fat range)
1 large onion
vegetable oil or olive oil
carrot
peas (we use frozen)
1 (1 1/4 ounce) packet beef gravy
6 boiling potatoes

Steps:

  • In a good sized pan (non-stick is best) heat up some oil, chop up the onion, and stir fry.
  • Break up the mince, and place in the pan.
  • Stir until brown.
  • Make up the brown gravy (see packet for directions! LOL).
  • Add the gravy to the mince, and start to simmer.
  • Chop up the carrots (as much/little as you want) and add to the mix.
  • Pour in some peas.
  • Add salt (we use low sodium)& pepper, stir and simmer the mixture for about 20 minutes.
  • Peel and chop the potatoes, and boil for about 20 minutes, adding some salt.
  • Serve and enjoy.
  • Also great if served with some boiled cabbage or Brussels sprouts.

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