Saturday, 13 March 2010

Mince and Tatties

Mince and tatties is a traditional Scottish dish and, for me, the best use of minced beef.  I always use the leanest ground beef and baby onions if I can get them.  A bit like a disassembled cottage pie but seems a bit lighter, the diced carrot gives it a slight sweetness, give it a try.


500g lean minced beef
1 large onion, finely chopped
8 baby onions, peeled but left whole
2 medium sized carrots, peeled and diced
1 tbsp oil for browning
1 tbsp plain flour
250ml beef stock
1.5kg potatoes, peeled and cut into even sized chunks
25g butter
A little warm milk
Salt and freshly ground black pepper

Heat the oil in a large saucepan, add the chopped onion and diced carrot, cook until the onion has softened.  Break up the minced beef and add it to the pan then stir to brown, add the flour and mix in well.  Pour in the stock, stirring continuously.  Season with salt and pepper and drop in the baby onions.  Simmer for 25-30 minutes.

Boil the potatoes in salted water for 20 minutes until tender.  Drain, put back in the pan and cover with a tea towel while you melt the butter with a little milk.

Add the milk and butter to the potatoes and mash until smooth.

Serve with vegetables of your choice, I like mashed swede or tinned processed peas.

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