Mince and tatties. Sounds plain enough, but it was always a source of excitement when we found out we were getting this for our tea! I even thought about calling my two cats after it - Minnie and Tattie for short! it has it's own 'World' championships, and has even been the topic of European parliamentary dispute.
I've been looking forward to this post since I came up with the idea for Scottish Scran. Mince and tatties is another comforting childhood favourite of mine. And just perfect for the colder weather.
There'll be no tough mince here. No watery gravy or onion bulk. The mince is real Scottish steak mince, hung and flavourful. Slow-cooked to a thick sauce, served over buttery mashed potatoes, served with a dash of the ubiquitous broon sauce. Then on the second day, made over with the addition of marrow fat peas (no petit pois, thank you), and potatoes infused with flavour from being slowly cooked in the pot.
- 1 kilo of good beef steak mince
- 1 large onion, finely chopped
- 3 medium carrots, peeled and diced
- 2 tbsp Worcester sauce
- Beef stock to cover
- Salt and Pepper to taste
- Mashed potatoes to serve
In the same pan, fry off the onion for 3/4 minutes, before returning the mince to the pan. Add the worcester sauce, and beef stock to cover. Cover the pan and simmer gently for 45 minutes.
Adjust seasoning if required, then add the carrots. Now, continue to simmer for a further 30 minutes, leaving the pan uncovered as required to reduce the stock down to a thick sauce. Top up with more stock if required, though this shouldn't be necessary.
Serve atop a pile of mashed potatoes, and with a bottle of broon sauce on the side!
- Leftover mince from yesterday
- 1 tin marrow fat peas, drained. or soak your own if you must
- Potatoes, cut into bite-size pieces
Add the peas and cook for a further minute or two.
Yer no listenin' tae whit that heid-th-ba tells ye, ur ye? His heid's full a' mince!
Or, in response to some haivering blether, simply: Mince!