If you're not of Scottish heritage, the first thing you're going to ask is "what is mince" and "what are tatties"? Well. let's get that out of the way right now... and neither of these words involves anything immoral or illegal. "Mince" is the word used in the United Kingdom for what we Americans call ground beef; they may sometimes use the term "beef mince" to be more specific. "Tatties" is a colloquial Scottish word for potatoes; in the southern U.S. the slang word "tater" or "taters" is often used, so you can sort of see the resemblance.
Mince and tatties is an old fashioned dish that is still made by many families today, especially during colder weather. It's not a particularly attractive looking meal, nor does it cost a lot to make, as it requires only a few simple ingredients. What appeals most to anyone who has tried it is its taste, which is an absolutely amazing combination of rich flavors that are simply unforgettable. This is the essence of comfort food - simple meals with great tastes that give you that warm-and-fuzzy feeling you miss when you've been away from home too long. After having it, it's not hard to understand why it remains so popular.
The original version of the recipe used in creating this dish was published in the U.K. with metric ingredient measurements. This version has converted these measurements to Imperial (U.S.) values, with some rounding up or down where it seemed appropriate. One key difference is the original called for a form of seasoning called an "Oxo cube"; in the U.S., these are more commonly known as bouillon cubes, and are sold in different sizes requiring additional adjustments.
Adapted from Something Sweet Something Savoury
A traditional Scottish comfort food requiring only a handful of ingredients but providing an amazing blend of flavors, perfect for colder weather.
Adapted from Something Sweet Something Savoury
In a large skillet or Dutch oven, brown the ground beef (mince) over medium-high heat, breaking it up as it cooks. Drain off any excess grease. Crumble the bouillon cubes. Add the bouillon and onion to the meat, continuing to cook until the onion becomes translucent.
Add carrots, beef stock, and Worcestershire sauce to the meat mixture and mix well. Bring to a boil, then reduce heat and cover. Simmer for 1 hour, stirring occasionally.
Near the end of cooking, taste and season with salt and pepper if desired. If sauce has not thickened, add a slurry of 1 tablespoon cornstarch mixed in 1 tablespoon cold water and stir until thickened, repeating if needed
Peel and slice potatoes, placing them in a large cookpot. Cover with water and add a small amount of salt.
Boil potatoes for 10-15 minutes or until softened.
Servings 4
Serving Size 1-1/4 cup mince, 8 oz boiled tatties
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.