DISH RESEARCH · Dish
Mince and tatties
Scottish comfort dish of thick stewed minced beef with carrot and toasted oats beside buttery cream-mashed potatoes.
About Mince and tatties
Mince and tatties is a traditional Scottish comfort dish pairing stewed minced beef with mashed potatoes. This profile follows Colman Andrews's adaptation of Catherine Brown's recipe, selecting rapeseed oil from its corn-or-rapeseed choice and omitting the optional black pudding.
Browned beef and onion create a deep savoury base, with carrot adding gentle sweetness and toasted oats thickening the juices. The potatoes are mellow and rich with butter and double cream.
The mince is a thick, spoonable brown stew dotted with soft carrot, served beside pale, roughly smooth mash. Toasted oats give the gravy body while the potatoes stay soft and creamy.
Allergens in this recipe
Contains: Oats, Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Mince and tatties
Colman Andrews's Scottish Mince and Tatties.
- Stoneground Scottish oatsToasted thickener
- Rapeseed oilBrowning medium
- OnionBrowned aromatic
- Ground beefSavoury minced-meat base
- CarrotSweet vegetable
- WaterStewing and potato-cooking liquid
- SaltSeasoning
- Black pepperPeppery seasoning
- Russet potatoesMashed-potato base
- Double creamRich mashed-potato liquid
- ButterMashed-potato richness
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Stoneground Scottish oats: . The source names stoneground Scottish oats; mapped to the established oatmeal route while retaining the Oats allergen
- Rapeseed oil: . Rapeseed oil selected from the source corn-or-rapeseed oil choice
- Onion:
- Ground beef:
- Carrot:
- Water:
- Salt:
- Black pepper:
- Russet potatoes: . Russet potatoes mapped to the established potato route
- Double cream:
- Butter:
Origins & food traditions
The Guardian presents Colman Andrews’s adaptation of Scottish food writer Catherine Brown’s mince and tatties and identifies it as a definitive Scottish comfort dish; BBC Good Food independently describes mince and tatties as a popular Scottish dinner of stewed mince and mashed potato.
Countries
- United Kingdom
- United KingdomCatalogue link pending review
Cuisines & regions
- Scottish Cuisine
- Scottish cuisineCatalogue link pending review