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Mince and Tatties ( potatoes )

Serves 4
Mince and tatties is a common dish in Scottish households.
1 tablespoon oil.*
1 large onion, finely chopped.
1 lb beef mince.*
2 medium carrots, sliced.
1 tablespoon toasted pinhead oatmeal.
Water to cover.
1 or 2 beef stock cubes.**
Salt and pepper.
Gravy powder.**
1 lb boiled potatoes, peeled.
Heat the oil in a pan and saute the onion until it is brown.
Add in the mince and cook until well browned.
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 corn starch mixed with a little cold water.
Serve the mince with boiled potatoes.
(another variation, would be to add the potatoes after adding the stock cubes.)
* A word about the beef mince (hamburger meat) in the U.S.
Most hamburger meat in the U.S has too much fat already in it, so adjust accordingly, for example, don't add the oil, and do strain off any fat after browning the meat, the onions can then be browned after straining the mince.
** Oxo cubes for beef stock, and Bisto for the gravy powder,(if you can get them in the U.S.)

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