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Mince and tatties are a beloved Scottish dish, and one bite will tell you why. It is a comforting, savory meal that your family will love. It’s similar to a cottage pie, but all the cooking is done on the stovetop. It’s easy to prepare, too. Since the potatoes cook while the ground beef cooks, the meal is ready in 1 hour or less, making it a great mealtime option for any night of the week. It’s easy on the budget, too!
Feel free to add peas to the beef or leave them out, and if you don’t like carrots, use another vegetable, such as corn or parsnips. A flavorful beef stock is best. I add a bouillon cube or some beef base to the beef stock. The “tatties,” or mashed potatoes, don’t have to be mashed. It’s great with plain boiled potatoes as well.
What You’ll Like About This Dish
One-pan meal. The beef mince mixture simmers in one skillet for easy cleanup.
Perfect for any night. Hearty, budget-friendly, and ready in under an hour.
Family favorite. Kids and adults alike love this classic combo of meat and potatoes.
Flexible ingredients. Add peas, swap the veggies, or change up the herbs and seasonings.
Ingredient Notes
- Ground beef – Lean or regular both work; avoid ultra-lean for best texture.
- Carrot, onion, celery – The classic trio that builds flavor.
- Bouillon cube – Deepens the gravy; optional but helpful if broth is mild.
- Flour – Thickens the gravy as it cooks.
- Peas – Optional but traditional in many versions.
- Russet potatoes – Their high starch content makes the fluffiest tatties.
- Milk and butter – Warm them for extra smooth mashed potatoes.
Steps to Make Mince and Tatties
- Sauté the vegetables in oil and butter until softened.
- Brown the ground beef and stir in the flour.
- Add Worcestershire, broth, and bouillon; simmer until thickened.
- Add peas if using and heat through.
- Boil potatoes until tender.
- Mash the potatoes with warm milk, butter, and seasoning.
- Serve the mince alongside the tatties.
Tips
- Let the mince simmer gently so the gravy develops more flavor.
- If the mixture thickens too much, add a splash of broth to loosen it.
- Warm the milk and butter before adding to the potatoes for smoother tatties.
- A potato ricer will give you the fluffiest mash.
Recipe Variations
- Add more garlic. Boil a few cloves of garlic with the potatoes for added flavor in the mash.
- Use a ricer. For the smoothest mashed potatoes, put them through a ricer before adding the milk and butter.
- Swap the vegetables. Replace carrots with corn, parsnips, or turnips, or leave them out if you prefer.
- Add herbs. Try thyme or rosemary for extra savory depth.
- Use beef mince or ground beef. Both work well in this dish—British mince is very similar to American ground beef.
Serving Suggestions
- Serve with buttered green peas or peas mixed into the mince.
- Pair with a simple green salad for freshness.
- Add crusty bread or parsley biscuits for soaking up the gravy.
- Garnish with fresh parsley or chives for a pop of color.
How to Store and Reheat
Refrigerate: Store the mince and mashed potatoes separately in airtight containers. Use within 3 to 4 days.
Reheat: Reheat mince on the stovetop or in the microwave. Add a splash of broth if needed. Reheat mashed potatoes with a bit of butter or milk until hot.
Mince and Tatties
Ingredients
- 1 tbsp vegetable oil
- 1 tbsp butter
- 1 cup diced carrot
- 1 cup diced onion
- ½ cup diced celery
- Fine salt and freshly ground black pepper, to taste
- 1 pound lean ground beef, 85/15 or better
- 2 ½ tbsp flour
- 1 tbsp Worcestershire sauce
- 2 cups low sodium beef broth, or more as needed
- 1 tsp beef base, or a bouillon cube
- 1 cup frozen peas, thawed
For the Tatties
- 2 ½ pounds potatoes, russet or gold, peeled and cut into 2-inch chunks
- 1 tbsp kosher salt for the potato cooking water
- ¾ cup milk
- 4 tbsp butter
- Fine salt and freshly ground black pepper, to taste
- 1 tbsp chopped parsley, optional
Recommended Equipment
Instructions
- Sauté the aromatics. Heat the vegetable oil and butter in a large sauté pan over medium heat. Add the carrot, onion, and celery. Sprinkle lightly with salt and pepper and cook for 4 minutes.1 tbsp vegetable oil | 1 tbsp butter | 1 cup diced carrot | 1 cup diced onion | 1/2 cup diced celery | Fine salt and freshly ground black pepper
- Brown the meat. Add the ground beef to the pan and cook, stirring and breaking up the beef, for about 6 to 8 minutes, until the meat is no longer pink. Stir the flour into the beef mixture and continue to cook for 2 minutes.1 pound lean ground beef | 2 1/2 tbsp flour
- Add the liquids. Add the Worcestershire sauce, beef broth, and beef base or bouillon cube and bring to a boil. Reduce the heat to medium-low and continue to cook for about 15 to 20 minutes. If too thick, add a bit more broth. Taste and season with salt and pepper, as needed. Add the thawed peas, and cook for 2 more minutes.1 tbsp Worcestershire sauce | 2 cups low sodium beef broth | 1 tsp beef base | 1 cup frozen peas
- Prepare the tatties. Put the potato chunks in a large saucepan and cover with water. Add 1 tablespoon of kosher salt; place the pan over high heat and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook for 20 to 25 minutes, or until the potatoes are tender. Meanwhile, heat the milk and butter in a saucepan or the microwave until the butter is melted. Drain the potatoes and pass them through a ricer (if you don't have one, use a masher). Add the hot milk and butter mixture to the potatoes and mix (or mash) until smooth. Taste and season with fine salt and freshly ground black pepper.2 1/2 pounds potatoes | 1 tbsp kosher salt for the potato cooking water | 3/4 cup milk | 4 tbsp butter | Fine salt and freshly ground black pepper
- Serve and enjoy. Serve the mince alongside the mashed potatoes, along with a garnish of chopped parsley, if desired.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
