Classic Mince & Tatties; The Ultimate Comfort Food
Rich, savoury beef mince in a delicious homemade gravy, served over fluffy, buttery mashed potatoes. A proper cosy dinner that never goes out of style.
This traditional Scottish favourite combines tender beef mince, carrots and onions in a rich, savoury gravy, all spooned over a generous helping of creamy mashed potatoes. It’s simple, budget-friendly and made using everyday ingredients you’ve probably already got in your kitchen.
Recipe at a Glance:
Serves: 4 people
Preparation: 15-20 minutes
Cooking: Approximatley an hour
Total time: Approximatley an hour
Difficulty: Very easy
Washing up: Two saucepans, a chopping board and a few utensils
Ingredients You Will Need
500g beef mince (ideally 10–15% fat)
1 tablespoon sunflower oil (or vegetable oil)
1 medium onion
1 large carrot
1 tablespoon plain flour
1 tablespoon tomato purée (optional, but recommended)
1 tablespoon Worcestershire sauce
500ml beef stock (made using a stock cube or stock pot)
800g potatoes (Maris Piper or King Edward work beautifully)
100ml milk
25g butter
½ teaspoon salt for the cooking water, plus extra to taste
Salt and black pepper, to taste
Tools You Will Need
1 large saucepan or deep frying pan: For cooking the mince and gravy. Ideally one with a lid.
1 medium or large saucepan: For boiling your potatoes.
1 chopping board: For preparing the vegetables.
1 sharp knife: For chopping your onion, carrot and potatoes.
1 vegetable peeler: For peeling the carrot and potatoes.
1 wooden spoon or spatula: For stirring the mince.
1 potato masher: For making your lovely fluffy tatties.
1 colander: For draining the potatoes.
1 measuring jug: For making your 500ml beef stock.
Measuring spoons: For your oil, flour and sauces.
Step-by-Step Preparation
Preparation! Get your vegetables ready so you can concentrate on cooking.
Take your 1 medium onion, peel off the papery outer skin and chop it into small pieces, roughly 1cm across.
Peel your 1 large carrot and cut off both ends.
Chop the carrot into small cubes, approximately ½–1cm in size. Try to keep them similar so they cook evenly.
Peel your 800g potatoes and cut them into roughly equal-sized chunks, about 4–5cm wide.
Place your chopped potatoes into a saucepan of cold water to stop them turning brown while you prepare the mince.
Make your beef stock. If you’re using a stock cube, dissolve 1 beef stock cube in 500ml boiling water, or follow the packet instructions to make 500ml of stock. Give it a good stir until dissolved, then set it aside.
Place your large saucepan over a medium-high heat. Add 1 tablespoon sunflower oil and allow it to warm for around 30 seconds. Add your 500g beef mince to the pan. Using your wooden spoon or spatula, break the mince into small pieces as it cooks. Spread the mince across the bottom of the pan and leave it alone for a minute or two before stirring. This helps it develop a lovely brown colour. Continue cooking for approximately 10–15 minutes, stirring every couple of minutes and breaking up any remaining large pieces. The mince doesn’t need to be completely cooked through at this stage because we’ll be simmering it in gravy later.
Once your 500g mince has browned, turn the heat down slightly to medium. Add your chopped 1 medium onion and 1 large carrot directly into the pan with the beef. Give everything a good stir so the vegetables mix evenly through the mince. Cook for approximately 8–10 minutes, stirring occasionally. You’re looking for the onion to become soft and slightly translucent, and the carrot to begin softening. Don’t worry if the carrot still feels a little firm. It will continue cooking when we add the stock. If anything starts sticking to the bottom of the pan, reduce the heat slightly and add a small splash of water.
Now for the good stuff: that lovely rich gravy! Sprinkle 1 tablespoon plain flour evenly over your mince, onion and carrot mixture. Stir continuously for approximately 1–2 minutes. The flour will coat the mince and vegetables, helping to thicken the gravy later.
Next, add the 1 tablespoon tomato purée and 1 tablespoon Worcestershire sauce
Stir everything together for another 30 seconds. Now grab your prepared 500ml beef stock. Instead of pouring it all in at once, add approximately 100ml of stock first. Stir thoroughly, scraping your spoon along the bottom of the pan to loosen any browned bits. Once the mixture looks smooth, gradually pour in the remaining 400ml beef stock, stirring as you go.
Turn the heat down to low and allow the mince to come to a gentle simmer. A simmer means you’ll see small bubbles occasionally breaking the surface. You don’t want it boiling aggressively. Leave the mince to cook for approximately 45–50 minutes, with the lid slightly ajar or off, stirring every 10 minutes or so. If the gravy starts looking too thick before the mince is ready, add a splash of water, approximately 50ml at a time. If it’s looking too watery, leave the lid off and allow it to simmer for a little longer.
When your mince has approximately 25 minutes left to simmer, it’s time to start the potatoes. Remember those 800g potatoes we peeled and chopped earlier? Drain away their soaking water and give them a quick rinse. Place them back into your saucepan and add enough fresh cold water to cover them by approximately 2cm.
Add ½ teaspoon salt to the water.
Place the saucepan over a high heat and bring it to a boil. Once the water is bubbling steadily, turn the heat down to medium so the potatoes simmer gently. Cook for approximately 15–20 minutes, depending on the size of your potato chunks.
Once your 800g potatoes are nice and soft, carefully drain them into a colander over the sink. Leave the potatoes in the colander for approximately 1–2 minutes to allow the excess moisture to evaporate. This is a little trick that helps prevent watery mashed potatoes. Return the drained potatoes to their saucepan, with the heat turned off. Now add, 25g butter, 100ml milk, preferably warmed slightly and a pinch of black pepper.
Using your potato masher, mash everything together until the potatoes are smooth and fluffy. If the mash feels a little too thick, add an extra tablespoon of milk at a time until you reach your preferred consistency. Taste and add a little extra salt if needed.
Give your mince and gravy one final stir.
Check that the carrots are soft, the beef is fully cooked and the gravy has thickened to your liking. If your gravy is too thick, add a splash of water and stir. If it’s too thin, simmer uncovered for another 5 minutes, stirring occasionally. Have a little taste and adjust the seasoning if needed. If your mash is ready before the mince, simply pop a lid on the potato saucepan to keep it warm while you finish the gravy.
And just like that, you’ve made yourself a proper comforting dinner!
FAQs
Want a richer gravy? Try adding an extra teaspoon of Worcestershire sauce or a small splash of beef stock if your gravy needs a little more depth.
Prefer thicker gravy? Let your mince simmer uncovered for an extra 5–10 minutes. The liquid will gradually reduce, giving you a thicker consistency.
Can I use a different type of mince?
Yes! You can use turkey mince or a plant-based alternative, although the flavour and cooking time may differ.
Can I freeze mince and tatties? Yes! The mince and gravy freeze particularly well. Allow the cooked mince to cool quickly before transferring it into freezer-safe containers. Freeze for up to 3 months for best quality.
Health Benefits of This Meal
This hearty mince and tatties provides approximately 500 calories and 31g of protein per serving, helping to keep you feeling full and satisfied. The beef is a great source of iron, zinc and vitamin B12, while the potatoes provide energy, potassium and vitamin C. The carrots and onions add a little extra fibre and vitamins, making this a deliciously comforting, well-rounded meal. Proper home-cooked goodness!
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