Mince ‘n’ Tatties (Mince & Potatoes) is a traditional Scottish dish and one that will never go away. Historically it was popular in school canteens because it was easy to make batches and feed lots of children. I grew up with mince ‘n’ tatties, at least once a week we would have this dish, whether it be at home, my grannies house or my Auntie’s it was a household meal that satisfied everyone every time.
There is no wrong or right way to make this, but does need to include minced beef and root vegetables such as onions & carrots. Here is my version and always a winner in my house. The only debate we always have is Brown Sauce or Tomato Sauce? Maybe you’ll make it and let me know…lol!
Best served with a buttered Scottish plain outsider slice too…….oh….this is a must! Or even a Scottish plain mince ‘n’ tattie piece (Sandwich)! Haven’t tried it….go on I dare you….you won’t look back…trust me!
For the Mince
250g Scottish Steak Mince
1 onion – chopped
1 Carrot – chopped
Handful of garden peas (frozen is fine)
200ml Beef Stock
1 tbsp Beef Gravy granules
Salt & Black pepper
Splash of Worcestershire Sauce (optional)
For the Tatties
400g Potatoes (ones good for mash)
2 tbsp butter
Heat a little oil in a pan on medium heat and brown the onions, then add the mince, season with plenty black pepper and salt to taste and brown.
Add into the pot the carrots, peas and beef stock, mix and bring to the boil, then simmer gently for about 30 minutes.
Next stir through the gravy granules to thicken the sauce, cook for a further 5 minutes. At this stage if using worcestershire sauce, then stir through.
Meanwhile, cook potatoes in slightly salted water until soft, drain and mash with the butter.
Go on, go back to your school days and use an ice cream scoop for yer tatties! In our households as kids and still to this day, we wouldn’t eat it like this…..oh no…..we would mix the tatties with the mince on the plate then cover in sauce….this is where the debate of Brown or Tomato sauce comes in…lol! Sometimes too we would make a piece with scottish plain bread and the mix of M&T’s in the middle…oh yum! You gotta try this. Proper home comfort food.
The weather was turning a bit colder this weekend & there is no better dish than a warm chilli to heat your soul. I decided to slow cook this time and it definitely paid off as the flavours were more intense and the sauce lovely and thick. Chilli is always good the second day too, so this can be made in advance. Some cooks swear by lots of different spices from mustard powder to even cinnamon & I’ve even heard of chocolate in chilli…..(not sure about than one…lol), this combination I found works for me.
Heat the oil in a casserole dish or large pan on medium to high heat & fry the onions with the garlic until softened. Add in the Red pepper and cook for a further few minutes until softened.
Add in the Beef mince, season and brown.
Add in the tomato puree, spices & mix through.
To the pot add the kidney beans and tin tomatoes & mix. Sprinkle over the beef oxo cube & the herbs, add in the water, bring to the boil, cover and simmer on a low heat for about 2-3 hours. If the sauce hasn’t thickened, remove lid and cook uncovered for about 10-15 minutes to help thicken sauce.
I Served with Taco’s, Grated Cheese and sprinkled some fresh spring onions on top…yum! Also nice served with rice and soured cream.
I do love it when an ad hoc recipe comes together. We fancied some Thai tonight but didn’t really have the right ingredients, so I compromised! I am so bad at compromising…..lol….. I am forever adding and changing things to suit what I have in my cupboards…..but that’s where good recipes come from…right?
This was one of them, super tasty and satisfied us for dinner tonight.
Made 18 Bitesize Balls
250g Scottish Beef Mince (you could use Chicken or Turkey)
2 tbsps Soy Sauce
4 Spring Onions – chopped finely
1 tsp Dried garlic granules
1 tsp Dried ginger powder
2 tsps Dried coriander
1 tsp Chilli flakes
Zest of 1 lime (keep lime for juice later)
150g tin Broad Beans (crushed) (Water chestnuts, blitzed in a processor would be nice too)
Preheat oven to 180 deg and place greaseproof paper onto a baking tray.
Mix the Soy sauce, ginger, garlic, chilli, lime zest, coriander, spring onions and seasoning in a bowl. Then add mince & broad beans, mix together with hands until it comes together.
Take a small amount and roll into a ball, put onto baking tray. Bake in oven for 15 minutes. At end of cooking, turn on grill and brown for a few minutes.
Serve with a Lime Wedge. I also served with Thai Potato Wedges (recipe below) and some Lime & Coriander Mayo.
For the Potato Wedges
Slice your potatoes into wedges and place in a food bag or bowl.
For the coating, mix 3 tbsps olive oil with 1 tsp chilli flakes, 1/2 tsp ginger, 1 tsp garlic and 2 tsps coriander. Season then mix with the wedges and cook as normal. (I use my Crisper plate in my microwave to cook them as it only takes 10 minutes) Check below for info on the Crisperplate. https://www.hotpoint.co.uk/Appliances/Cooking/Microwaves
When I think of Caribbean Food, I think beans, rice, peppers, sweet potato & tomatoes to name a few. This dish is a mix of all my favourites and I was using up leftovers too. I hope you enjoy. This dish would be lovely with Lamb too.
300g Scottish Beef Mince
150g Diced Butternut squash (or sweet potatoes)
1 onion, chopped
1 Red Pepper, chopped
1 garlic clove, finely chopped
1 cm fresh ginger, finely chopped
1 tbsp sweet hot paprika
120ml Beef Stock
200g chopped tin tomatoes
200g Black Eyed beans
Handful of peas
Salt & Pepper to taste
Heat some oil in a large pan and brown the mince.
Add in the butternut squash, onion, red pepper, garlic, ginger, paprika and mix through, cook for 1 minute then add in the stock, tomatoes, peas and beans, bring to the boil then simmer covered for about 30 minutes. Season.
If using Lamb I would slow cook this so the Lamb in tender.
Another great recipe from PON book, we are loving our curries at the moment, must be all this rainy weather we are getting thats putting us in the mood…lol! After all, who doesn’t love a good curry?
There is nothing better than a homemade Curry, fresh ingredients, good scottish beef and making from scratch you can save on those extra calories to make it a guilt free Curry. This little Curry is only 200 calories per serving. (add on 50g cooked brown rice to serve, still brings it to under 500 calories) Yummy!
1 Red onion, diced
1 tsp garlic granules (or 1 clove peeled and diced)
1 tbsp Curry Powder
1 tbsp Tomato Puree
400ml Beef Stock
230g Butternut Squash, diced
300g Scottish Beef Mince
Fresh Coriander, chopped
Salt & Pepper to taste
Lightly oil a saucepan and add the onion, cook until browned. Add in the garlic and curry powder and stir, add in the tomato puree, stir then add in the stock. Add the butternut squash and bring to the boil then simmer for about 20 minutes until squash has softened.
To make the meatballs, put the mince & coriander in a bowl then season with salt & pepper, mix together and then divide and roll into small balls. I got 10 out of mine.
Spray a pan with a little oil and brown the meatballs. Set aside.
Once butternut squash is ready, blitz with a hand blender to make a smooth sauce. Place the meatballs into the sauce and warm through for a few minutes. Remove and serve with a sprinkle of fresh coriander. Yum!
Oh WOW! This dish is super tasty, if you love Pies and you love Curries, you will absolutely love this. This came from my PON Everyday light Cookbook, so lower in calories too at just 400 per serving. The Sweet Potato Topping adds that extra flavour for perfection. This would be a good batch cook meal too.
Place the potatoes into a pan of water and bring to boil, then simmer for 20 minutes until tender.
Meanwhile, spray some oil in a pan and brown the mince. Add the onion, pepper, carrot and cook for a few minutes. Add in the ginger, garlic, curry powder & tomato puree and mix. Then add the stock and bring to the boil, then reduce to a simmer and cook uncovered for about 15-20 minutes until sauce has thickened.
Once potatoes are cooked, drain and mash with the turmeric and season.
Once mince has cooked stir through the frozen peas and place into an ovenproof dish, allow to cool slightly. Once cooled spread the mash potatoes on top and fluff up with a fork. Bake in the oven for about 30 minutes. If you have a browning setting on your oven, place under grill and brown for a couple of minutes. (add that extra crunch)
This just reminds me of Home. I love this Cookbook for everything traditionally Scottish (sometimes with a wee twist). Maw Broon is the indomitable matriarch of the Broons family and the original domestic goddess. In between cooking, cleaning, and setting the world tae rights over a braw cup of tea, she has also found time tae become the bestselling author of many Cookbooks.
The Broons is a comic strip in Scots published in the weekly Scottish newspaper The Sunday Post. It features the Brown family, who live in a tenement flat at 10 Glebe Street in the fictional Scottish town of Auchentogle or Auchenshoogle. Its something I grew up with, every year we would get the annual for Christmas and laugh loudly. The Broons started in 1936 and the annuals go back to 1939.
Makes 4 Large Burgers
500g Scottish Beef Mince
Handful of Breadcrumbs
1 Red Onion – chopped and fried
1 large egg
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp cumin
1 tbsp tomato sauce
a dash worcestershire sauce
1/2 tsp salt
1/2 tsp dry mustard powder
Firstly, heat a little oil in a pan a fry the onion until cooked, allow to cool.
Put all the ingredients into a bowl, add the onion and combine together with hands.
Cut into 4 sections or 6 if you prefer thinner burgers and shape into your burgers. Mine where about 1″ thick and approx 31/2″ diameter. Place on a tray a refrigerate for about 30 minutes. (helps it keep together when cooking)
Heat a little spray oil in a griddle pan and cook burgers for about 10-15 minutes, depending on how thick they are.
Serve on a good Scottish Morning Roll & garnish as you like. Mine is always melted cheese. I think that putting lettuce and tomato on a burger, its just wrong!…lol!
My taste buds were swaying towards a Chilli tonight, but fed up with the same old serving of Chilli mince on top of a bed of Rice, I decided to try something a bit different. It worked a treat, a mix between meatballs and chilli….Yum! At under 500 calories per portion too this dinner is perfect and nutritious.
Serves 2 portions
For the Balls
300g Lean Scottish Mine Beef
40g Basmati & Wild Rice Mix (you can just use Basmati Long grain if you wish) Cooked
1 tsp dried Garlic Granules
1 tsp Cumin
1 tsp Dried Coriander
For the Chilli Sauce
200ml Beef Stock
1 Red onion – diced
1 tsp dried chilli flakes
200g Tinned tomatoes
200g Red Kidney Beans, chopped
Salt & Pepper
Few dashes of Tabasco Sauce
Cook your rice as per packet instructions and ensure it is very soft, once cooked allow to completely cool before added to your bowl of mince.
In a bowl, add Mince, Garlic, Cumin, Coriander and season with salt & pepper. Once Rice has cooled add to bowl and mix through.
Heat a little oil in a pan. With wet hands take small amounts of the meat mixture and roll into balls (you should get about 12 balls), place into your pan and brown all over. Remove.
Add the onions to the pan and fry until browned, then add the tinned tomatoes, chilli flakes, kidney beans and beef stock then season with salt & pepper. Bring to the boil then reduce and bring to a simmer. At this point add back the meat and rice balls and cook covered for about 15 minutes.
Just before you are ready to serve, add a few splashes of Tabasco sauce for that extra kick! (please take out if you don’t like it spicy hot)
I have seen Pizza Skulls on social media and gave me the idea to make these for my Horror theme Hogmany coming up. I changed it from Pizza filling to a Chilli Con Carne filling. These are amazing and so much fun too. I got my pan from Nordic Ware and opted for Black & Red dough too using Red Malt flour and Activated Charcoal powder.
For the Pizza Dough (I made extra, which I stored for later use)
3 x 350g Wholemeal Bread Flour (you can use strong white too)
3 x 1 tsp salt
3 x 1 tsp caster sugar
3 x 3 tsp baking powder
3 x 170ml warm water
20g Red Malt Flour, plus 1 tsp red food colouring for the Red
3 tbsp charcoal powder plus 1 tsp black food colouring for the Black
Mix everything using a mixer until it come together like dough, wrap in cling film and refrigerate for a couple of hours. Mix 3 lots ie: plain, black & Red
Once ready to use, cut amount you need and store the rest. Place on a floured surface and roll out, not too thing or too thick. It will be stretchy, just keep stretching it until you have the size you need. Approx 7 x 4″
Brush your skull pan with melted butter and lay the dough into each skull pressing gently. Place the filling in and fold over the excess dough, if you have too much just trim.
For the Chilli
350g Scottish Beef Mince
1 Red onion, finely chopped
1 Red pepper, finely chopped
1 tsp garlic granules
1 tsp cumin
1 tsp dried chilli flakes (omit if you don’t like it too hot)
2 tsp chilli powder
200g Tin tomatoes
200g Kidney beans
200ml beef stock
light fry oil
Salt & pepper to taste
Grated Cheese of your choice.
Heat the fry oil on medium to high heat
Fry the onions and pepper with the garlic until softened
Add the beef and brown
Add in chilli powder, cumin, salt & pepper with chilli flakes (if using) mix through to coat
Add in the tin tomatoes, kidney beans and stock, bring to the boil and simmer for 30 minutes cover. The uncovered for 10 minutes to thicken sauce. Allow to cool.
Once skulls are filled, refrigerate for 30 minutes then bake at 200 deg for 25 minutes. Serve.