When my parents-in-law came to visit and stay with us last year, we cooked them many meals at home, including Asian (mostly Chinese) and some Western food. I asked my father-in-law if there was something from home that he missed eating and he said "mince and tatties".
Mince and tatties is a popular Scottish dish of minced beef and mash potatoes. My mother-in-law tells me that she likes using lamb mince to prepare this dish. The "mince" part of the dish essentially has the basic ingredients of mince meat, diced carrots, diced onions and stock.
Tatties is the Scottish term for potatoes. To make smooth mash potatoes, use a potato press instead of a masher. You can get a potato press from IKEA. I like using US Russet potatoes for their fluffy texture.
The best compliment I received was when my father-in-law said this tasted as good as the ones from home. :)
Scottish mince and tatties
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Serves 4
Ingredients
500g of mince meat (beef or lamb, I prefer lamb)
500ml of beef stock (to save time, you can use 1-2 OXO cube diluted in water)
2 carrots, cut into small cubes
1 onions, chopped finely
Salt and freshly ground pepper
1 tbsp olive oil
For the mash potatoes
4 large Russet potatoes
3-4 tbsp of butter
1 tbsp milk
Freshly ground salt and pepper
1.In a large skillet or wok, heat the olive oil and add the onions and carrots and cook over a medium heat for 5 minutes until soft.
2. Add the mince meat and cook till browned.
4. Add the beef stock and simmer uncovered for 20 - 25minutes over medium lo! w heat . If it becomes too dry, then add more stock/water. Season with salt and pepper.
5. Meanwhile, in a separate pot, boil the potatoes in salted water for 15-20 minutes or until soft. Drain and mash (using a potato press) with some butter and milk. Season with salt and pepper.
6. Serve the mince with tatties (mash potatoes) and a steamed vegetable of your choosing (brocolli would work fine).
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