Mince & Tatties Recipe: Traditional Scottish Comfort Food (2024)

FAQs

What are mince and tatties made of? ›

Mince and tatties is a Scottish dish which consists of ground beef and mashed potato. Other vegetables or thickening agents are sometimes added to the dish as well.

An economical dish, dating back to the 18th century, when the potato was first introduced to Scotland. The history and origins of “Mince and Tatties”, a traditional Scottish dish, are rooted in the simplicity and necessity characteristic of Scottish folk cooking.

Minced beef should be cooked until it is no longer pink before eating. Cooking times may vary depending on the quantity and the heat source, but generally, mince will be thoroughly cooked after browning for 6-8 minutes.

It can also be seasoned with a variety of spices and herbs to add flavour. Some recipes also call for the addition of breadcrumbs or eggs to bind the meat and help it retain its shape during cooking. Another reason that makes minced meat so popular is that it's easy to store in the fridge after you've cooked it.

The terms “ground meat” and “minced meat” are sometimes used interchangeably. But they indicate two techniques for processing raw meat: ground meat is an emulsion of lean meat and fat, whereas minced meat is finely chopped skeletal-muscle meat. Ground meat is consistent and smooth; minced meat is choppy and textured.

The "mince" in mincemeat comes from the Middle English mincen, and the Old French mincier both traceable to the Vulgar Latin minutiare, meaning chop finely. The word mincemeat is an adaptation of an earlier term minced meat, meaning finely chopped meat. Meat was also a term for food in general, not only animal flesh.

By the 18th century it was more likely to be tongue or even tripe, and in the 19th century it was minced beef. It was not until the late Victorian period and early 20th Century that mince pies dropped the meat and had all fruit fillings (albeit with suet). Even today there are traditions associated with mince pies.

Furthermore, some supermarkets have been known to sell products which are not sheep based. This is very wrong! A vegetarian version is now also available and while still 'wrong', is quite tasty! Haggis is traditionally served with mashed neeps (turnips) and mashed tatties (potatoes).

Chuck, brisket and shoulder are good choices if you are to prepare everything yourself. Calculate 100 to 125 gram per person for steaks and 75 to 100 grams for Bolognese sauce.

The best way to cook beef mince

Add a dash of oil to a hot frying pan. Remove the beef mince from the packaging and distribute it evenly into the pan. Stir it over the high heat for around 6-8 minutes, so it doesn't stick to the pan and browns evenly. Season early on with sea salt and freshly ground black pepper.

Why is my cooked mince tough? ›

Adding too much meat will reduce the temperature of the pan and the meat will not brown. It will release all of its liquid becoming tough, stewed and grey. Avoid over-stirring the mince as it fries. Allow the mince to develop a good brown colour before breaking it up and turning.

Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, veal, lamb, goat meat, and poultry.

It is always served with mashed potatoes (called "tatties") and mashed turnips (called "neeps"). Keep in mind that depending on where you are located, neeps may mean something different. In England, neeps are considered turnips.

What's Lamb mince. Mince can be from a variety of different cuts of lamb; the middle neck, scrag end, breast or other forequarter offcuts. Lamb mince is perfect for dishes like shepherd's pie, moussaka, burgers and koftas.

These small, sweet pies are filled with delicious homemade mincemeat, which is made from fresh and dried fruits, citrus zest, nutmeg, brandy, and suet blended together. Mincemeat is as traditional as the day itself, even though the pies are eaten from early November onwards—with some starting even earlier.