Dr Mobeus
Mince and Tatties
Mince and tatties is the dish that fed half of Scotland through the week for generations, and it has never once pretended to be anything fancier than it is. Minced beef in a thick onion gravy, a pile of floury potatoes on the side, and that is the entire story.
The trick is in the flour. Coating the browned mince in a tablespoon of flour before you add the stock turns the cooking liquid into a proper gravy that clings to everything instead of running off across the plate. A teaspoon of Worcestershire sauce gives it that savoury depth that keeps you going back for the last spoonful.
Use floury potatoes such as Maris Piper rather than waxy ones. You want them to break up slightly against the gravy, doing half the work of a mash without any of the effort. It feeds four for the price of a single fast food burger, and the mince can sit in the freezer for a night when you cannot face cooking.
Mince and Tatties
Ingredients
Method
- Heat the oil in a large frying pan over a medium-high heat and brown the mince, breaking it up with a wooden spoon until there is no pink left.
- Add the onion and carrot and cook for 5 minutes until the onion has softened and the mince has picked up some colour.
- Sprinkle over the flour and stir for a minute, then crumble in the stock cube and add the Worcestershire sauce. Pour in 300 ml of hot water, stir, and let it bubble until the gravy thickens, about 3 minutes. Season with salt and pepper.
- Turn the heat down to low and let the mince simmer gently for 15 minutes while you cook the potatoes, stirring now and then.
- Meanwhile, put the potatoes in a pan of cold salted water, bring to the boil and cook for 15 to 20 minutes until a knife slides in easily. Drain well and let them steam dry in the colander for a minute.
- Serve the mince and its gravy with the potatoes alongside so everyone can mash theirs into the sauce, or spoon the mince over the top if you prefer it plated properly.
Tips and Variations
Stir a handful of frozen peas or sweetcorn into the mince for the last few minutes if you want some green in there. If the gravy comes out thicker than you like, loosen it with a splash of hot water. The mince freezes well for up to a month and doubles easily if you are feeding more people. Any leftovers are excellent on top of a jacket potato the next day.
