I love how Mince and Tatties delivers pure comfort with simple, honest ingredients. This traditional dish brings together savory minced meat cooked in a rich gravy and smooth, creamy mashed potatoes. Every time I make it, I’m reminded why this meal has stood the test of time—it’s hearty, warming, and deeply satisfying without being complicated.
Why You’ll Love This Recipe
I enjoy this recipe because it is easy to prepare and incredibly filling while still feeling balanced. I like how the mince develops layers of flavor from the vegetables, herbs, and stock, while the tatties stay simple and creamy to complement the gravy. For me, this dish is reliable, flexible, and perfect for both busy weeknights and relaxed family dinners.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the mince, I use 3 tablespoons unsalted butter, 1 large finely chopped onion, 1 large carrot finely diced, 1 1/2 pounds ground beef, lamb, venison, or turkey, 1 teaspoon dried thyme, 1 tablespoon all-purpose flour, 1 tablespoon tomato paste, 2 teaspoons Worcestershire sauce, 3 cups low-sodium beef stock, and salt and black pepper to taste.
For the tatties, I use 2 pounds yellow or Yukon Gold potatoes peeled and cut into chunks, 1/4 cup unsalted butter, 1/4 cup heavy cream, and salt and black pepper to taste.
Directions
I begin by melting the butter in a large saucepan over medium heat, then sauté the onion and carrot until they are soft, lightly golden, and fragrant. I add the ground meat next, breaking it up as it cooks and seasoning it with salt and pepper until browned.
Once the meat is cooked, I stir in the dried thyme and flour and let it cook for a minute or two so the flour coats everything evenly. I then add the tomato paste, Worcestershire sauce, and beef stock, stirring well to combine. I bring the mixture to a boil, reduce it to a simmer, and cook until it thickens into a rich gravy.
While the mince simmers, I cook the potatoes in heavily salted water until fork tender. I drain them, return them to the pot, and mash them gently to release excess steam. I then add the butter, cream, salt, and pepper and mash until smooth and creamy.
To serve, I spoon the tatties onto plates or bowls and top them generously with the hot mince.
Servings And Timing
I usually make this recipe to serve about 4 people.
Prep time is around 20 minutes, and cook time is approximately 40 minutes.
Variations
I like using lamb for a richer flavor or turkey for a lighter version. Sometimes I add peas or extra carrots to the mince for more texture. When I want deeper herbal notes, I include a bay leaf while the gravy simmers and remove it before serving.
Storage/Reheating
I store leftovers in airtight containers in the refrigerator for up to 3 days. When reheating the mince, I warm it gently on the stovetop or in the microwave, adding a splash of stock if needed. I reheat the tatties slowly and stir in a little extra butter or cream to restore their smooth texture.
FAQs
Can I make Mince And Tatties ahead of time?
I often prepare the mince a day in advance since the flavors deepen and taste even better the next day.
What meat works best for this recipe?
I usually choose beef for a classic taste, but lamb, venison, or turkey also work very well.
Can I freeze the mince?
I freeze the mince successfully for up to two months, but I prefer making the mashed potatoes fresh.
How thick should the gravy be?
I like the gravy thick enough to coat a spoon while still being pourable over the tatties.
Is this recipe kid-friendly?
I find the flavors mild and comforting, making it easy for both kids and adults to enjoy.
Conclusion
I keep coming back to Mince and Tatties because it is simple, hearty, and full of comforting flavor. It’s the kind of meal I make when I want something satisfying and familiar, and it always delivers that cozy, homemade feeling I look for in comfort food.
Mince and Tatties is a classic Scottish comfort food featuring savory minced meat simmered in a rich, herby gravy and served over creamy mashed potatoes. It’s hearty, simple, and full of nostalgic flavor.
Total Time:1 hour
Yield:4 servings
Ingredients
For the Mince:
3 tablespoons unsalted butter
1 large onion, finely chopped
1 large carrot, finely diced
1 1/2 pounds ground beef, lamb, venison, or turkey
1 teaspoon dried thyme
1 tablespoon all-purpose flour
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
3 cups low-sodium beef stock
Salt and black pepper, to taste
For the Tatties (Mashed Potatoes):
2 pounds yellow or Yukon Gold potatoes, peeled and cut into chunks
1/4 cup unsalted butter
1/4 cup heavy cream
Salt and black pepper, to taste
Instructions
In a large saucepan, melt butter over medium heat. Add onion and carrot and cook until soft and lightly golden.
Add ground meat, season with salt and pepper, and cook until browned, breaking it up as it cooks.
Stir in dried thyme and flour; cook for 1–2 minutes to coat.
Add tomato paste, Worcestershire sauce, and beef stock. Stir and bring to a boil, then reduce to a simmer. Cook until thickened into a gravy.
Meanwhile, cook potatoes in salted water until fork tender. Drain, return to pot, and mash gently.
Add butter, cream, salt, and pepper to the potatoes. Mash until smooth and creamy.
Serve mashed potatoes with a generous portion of mince spooned on top.
Notes
Use lamb for a richer taste, or turkey for a lighter version.
Add peas or extra carrots for more texture and color.
Include a bay leaf while simmering for added depth (remove before serving).
Mince can be made ahead; flavors improve overnight.
Reheat tatties with a splash of cream or butter to restore texture.
