Scottish Mince and Tatties
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Ingredients
- 500 g beef mince
- 1 onion
- 2 carrots
- 300 ml beef stock
- 1 tbsp worcestershire sauce
- 1 tbsp plain flour
- 700 g potatoes
- 30 g butter
- 50 ml whole milk
Nutrition (per serving)
- Calories
- 516 kcal
- Protein
- 29.1 g
- Carbohydrate
- 35.9 g
- of which sugars
- 7.3 g
- Fat
- 27.1 g
- of which saturates
- 12.5 g
- Fibre
- 5.6 g
- Salt
- 1.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the beef mince in a large pan over a high heat until no pink remains, breaking it up as it cooks.
- 2
Add the chopped onion and carrots and cook for 6 minutes until starting to soften.
- 3
Stir in the plain flour and cook for 1 minute, then pour in the beef stock and worcestershire sauce.
- 4
Bring to a simmer, cover and cook for 20 minutes, stirring occasionally, until thickened and the vegetables are tender.
- 5
Meanwhile, peel and chop the potatoes and boil for 15-18 minutes until completely tender.
- 6
Drain the potatoes and mash with the butter and whole milk until smooth.
- 7
Season the mince and serve with a generous pile of mashed tatties.
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