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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Scottish
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 560
- Sugar: 5g
- Sodium: 510mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg
