Scottish Mince and Tatties Recipes

Mince cooked in red wine and served with mustard mashed tatties
Mince cooked in red wine and served with mustard mashed tatties

Mince and tatties has been a hugely popular dish in Scotland for generations and is still widely enjoyed across the land. Basic mince and tatties recipes do vary but always consist of both minced (ground) beef and potatoes, whatever else may be added. Common additions to the mince include carrots and onions. This page is about looking at mince and tatties and seeing how the dish can be developed to provide alternative, tasty recipes without losing touch with the traditional concept that remains so popular and loved.

Hopefully, the variations on mince and tatties featured below will get you thinking and allow you to prepare a classic Scottish favourite with a modern day twist.

A basic version of mince and tatties served with dough balls (simple dumplings) which are usually cooked on top of the mince
A basic version of mince and tatties served with dough balls (simple dumplings) which are usually cooked on top of the mince

Viewed the recipes below already? Which one did you like best?

  • Mince curry with tattie scones
  • Mince and beans in tomato sauce baked tattie
  • Mince, tatties and neeps puff pastry pie
  • Mince au vin with Dijon mustard tatties
See results without voting

Quick and Easy Mince Curry with Tattie Scones

Mild and easy curried mince is served with Scottish tattie scones rather than any more expected Indian flatbread
Mild and easy curried mince is served with Scottish tattie scones rather than any more expected Indian flatbread

Curry has become more and more popular in Scotland over the past few decades, just as it has throughout the United Kingdom and much of the Western world. While mince curry - or curried mince - is nothing new, it will most often be served with rice or an Indian flatbread such as naan or chapati. In this instance, what is a fairly mild mince curry has been served with that classic Scottish flatbread, tattie scones. You can of course increase/substitute the spices in this recipe if you prefer a hotter curry.

Cook Time

  • Prep time: 30 min
  • Cook time: 10 min
  • Ready in: 40 min
  • Yields: One serving

Ingredients

  • ½ small white onion, peeled and sliced
  • 1 tbsp vegetable oil
  • 1 tsp garam masala
  • 1 tsp tandoori curry powder
  • ¼ lb beef or steak mince
  • 8oz can chopped tomatoes in tomato juice
  • 1 tbsp canned chickpeas, drained
  • 4 green beans, chopped to 1" pieces
  • ¼ pint fresh beef stock
  • Salt and pepper
  • Roughly chopped coriander/cilantro to garnish
  • 2 tattie scones, to serve

Instructions

Click thumbnail to view full-size
Mince curry additional ingredientsOnion is sauteed with spicesMince is added to sauteed onion and spicesTomatoes, beans and chickpeas are added to curried minceCurried mince is brought to a simmerMince curry
Mince curry additional ingredients
Mince curry additional ingredients
Onion is sauteed with spices
Onion is sauteed with spices
Mince is added to sauteed onion and spices
Mince is added to sauteed onion and spices
Tomatoes, beans and chickpeas are added to curried mince
Tomatoes, beans and chickpeas are added to curried mince
Curried mince is brought to a simmer
Curried mince is brought to a simmer
Mince curry
Mince curry
  1. Gently heat the oil in a saucepan before adding the sliced onion, garam masala and curry powder. Cook over a medium heat for two or three minutes, stirring with a wooden spoon, until the onion is softened.
  2. Add the mince to the pan and cook in a similar way for another few minutes until the mince is evenly sealed.
  3. The tomatoes, chickpeas and green beans are next to go in, followed by the beef stock. Stir well and increase the heat until you achieve the gentlest possible simmer. Cook uncovered in this way for twenty minutes, stirring frequently, until most of the liquid has evaporated and a rich, thick sauce is formed.
  4. Taste the curry and season as required with salt and pepper. Ladle in to a serving bowl, garnish with the chopped coriander/cilantro and serve with the tattie scones.
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21 Bespoke Modern Scottish Recipes (21 Bespoke Recipes Series Book 4)

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Mince and Beans in Tomato Sauce Baked Tattie Recipe

Mince cooked in baked beans filled baked potato with cheese
Mince cooked in baked beans filled baked potato with cheese

Cook Time

Prep time: 15 min

Cook time: 1 hour 30 min

Ready in: 1 hour 45 min

Yields: 2 servings

Ingredients

  • 2 medium to large baking potatoes
  • ¼lb minced beef or steak
  • Salt and pepper
  • ¼ small red onion, peeled and sliced
  • 1 small (8oz) can baked beans in tomato sauce
  • 2 tbsp tomato ketchup (optional)
  • Little bit of butter for each potato
  • Grated Scottish cheddar cheese or available equivalent to garnish

Instructions

Click thumbnail to view full-size
Principal ingredients for mince and beans baked potatoPotato is skewered and wrapped for the ovenRed onions are added to browned minceBaked beans are added to mince and onionsTomato ketchup is an optional ingredient in the mince and baked beansMince and baked beans baked potato fillingBaked potato is carefully unwrapped from foilMetal skewer easily pulls free from baked potatoBaked potato and butter ready for fillingMince and beans are carefully spooned in to centre of baked potato
Principal ingredients for mince and beans baked potato
Principal ingredients for mince and beans baked potato
Potato is skewered and wrapped for the oven
Potato is skewered and wrapped for the oven
Red onions are added to browned mince
Red onions are added to browned mince
Baked beans are added to mince and onions
Baked beans are added to mince and onions
Tomato ketchup is an optional ingredient in the mince and baked beans
Tomato ketchup is an optional ingredient in the mince and baked beans
Mince and baked beans baked potato filling
Mince and baked beans baked potato filling
Baked potato is carefully unwrapped from foil
Baked potato is carefully unwrapped from foil
Metal skewer easily pulls free from baked potato
Metal skewer easily pulls free from baked potato
Baked potato and butter ready for filling
Baked potato and butter ready for filling
Mince and beans are carefully spooned in to centre of baked potato
Mince and beans are carefully spooned in to centre of baked potato
  1. Wash the potatoes thoroughly and be sure to cut away any eyes or any other blemishes on the skin. Dry them with kitchen paper and pierce the top of each several times with the tines of a fork.
  2. Slide the potatoes lengthwise on to a metal skewer to help conduct the heat to the core and cook them more evenly. Wrap loosely in tinfoil.
  3. Sit the foil parcel(s) on a baking tray and bake in a preheated oven at 200C/400F for an hour and a half.
  4. When the potatoes have been in the oven for about an hour, brown the mince in a dry saucepan over a very low heat. There should be enough fat in the mince to prevent burning.
  5. Add the onion to the browned mince and stir for a further couple of minutes until the onion is just softened. Season well with salt and pepper.
  6. Pour the baked beans in to the pot and add the tomato ketchup if extra tomato flavour is desired. Stir well. It may be necessary to add a little boiling water if the mix is too thick but don't add too much. Bring to a simmer, cover and cook gently for twenty minutes stirring occasionally and adding more boiling water if required.
  7. Remove the potatoes from the oven and carefully tear open the foil. Hold one end of the skewer using oven gloves and slide the potatoes off with a fork. If they are ready, they will slip off cleanly and easily.
  8. Make two cuts in the potatoes at right angles to one another and about two-thirds of the way through. Carefully squeeze the bottom of each potato to open them up.
  9. Add a little butter to the centre of each potato before spooning in the filling and scattering with a little grated cheese.

Mince, Tatties and Neeps Puff Pastry Pie

Mince, tattie and neeps are incorporated in a puff pastry pie and served simply with green string beans
Mince, tattie and neeps are incorporated in a puff pastry pie and served simply with green string beans

Fusion cooking is a term which would normally be applied to dishes inspired by an amalgam of recipes or culinary disciplines from different countries or cultures. In this instance, however, the dish could be said to have been inspired by three different Scottish all time classics: mince and tatties (obviously), as well as haggis, tatties and neeps (Swede turnip/rutabaga) - so widely enjoyed around the world at Burns' Suppers each 25th January - and the New Year favourite that is actually enjoyed all year round in Scotland, steak pie.

Cook Time

Prep time: 1 hour 30 min (includes cooling and resting times)

Cook time: 1 hour

Ready in: 2 hours 30 min

Yields: Two servings

Ingredients

  • ½lb steak mince
  • ½ white onion, peeled and finely sliced
  • 1 large baking potato, peeled and chopped to ¾" pieces
  • *1 very small Swede turnip/rutabaga, peeled and chopped to ¾" pieces
  • 1 pint beef stock
  • Salt and pepper
  • ½lb puff pastry
  • Small beaten egg for glazing
  • 6oz green beans
  • Malt vinegar

* It's not always easy to buy such a small Swede turnip/rutabaga. If necessary, use ½ or even ¼ a larger one and refrigerate the remainder for up to a couple of days for later and alternative use


Instructions

Click thumbnail to view full-size
Tattie, neep, onion and minceChopped tattie and neep, added to mince and onionCooled pie filling is added to ashetScottish premade puff pastryPuff pastry laid over ashetPuff pastry is trimmed close for cookingGlazed and vented pie is ready for the oven Mince, tattie and neep pie is restedCutting mince, tattie and neep pie for serviceHP sauce adds something really special to many savoury dishes, including mince, tattie and neep pie
Tattie, neep, onion and mince
Tattie, neep, onion and mince
Chopped tattie and neep, added to mince and onion
Chopped tattie and neep, added to mince and onion
Cooled pie filling is added to ashet
Cooled pie filling is added to ashet
Scottish premade puff pastry
Scottish premade puff pastry
Puff pastry laid over ashet
Puff pastry laid over ashet
Puff pastry is trimmed close for cooking
Puff pastry is trimmed close for cooking
Glazed and vented pie is ready for the oven
Glazed and vented pie is ready for the oven
Mince, tattie and neep pie is rested
Mince, tattie and neep pie is rested
Cutting mince, tattie and neep pie for service
Cutting mince, tattie and neep pie for service
HP sauce adds something really special to many savoury dishes, including mince, tattie and neep pie
HP sauce adds something really special to many savoury dishes, including mince, tattie and neep pie
  1. Brown the mince and soften the onion as described previously in the above recipe. Add the potato and Swede/rutabaga, season and pour in the beef stock. Bring to a simmer and cook covered for twenty minutes.
  2. It's important not to soften the potato and turnip too much, as they will continue to cook in the cooling stock as well as ultimately in the pie. Turn off the heat and leave the mix for at least an hour to cool.
  3. Get the oven preheating to 400F/200C.
  4. Use a slotted spoon to lift the mince and vegetables to an ashet (pron: a-shit) or similar. It's a dish used in Scotland, usually for making steak pie. This one is 10" by 7" by 1½".
  5. Roll out the pastry on a floured surface that it comfortably covers the ashet. In many instances, the pastry would be tucked under and around the rim of the ashet but in this instance it was trimmed, for two reasons: 1) It makes the pie easier to cut and serve; 2) It makes washing up much easier. The pie may not have the same appeal when it comes out of the oven - but it will look just as good on the plate.
  6. Glaze the pie with beaten egg and be sure to cut a "+" steam vent in the centre. Bake for 35 to 40 minutes, until the pastry is risen and golden.
  7. Remove the pie from the oven and set aside to rest for 15 minutes.
  8. Add the green beans to boiling salted water for about 7 or 8 minutes. Drain through a colander, season with black pepper and malt vinegar and shake.
  9. Cut the pie pastry in half. Use a slotted spoon to lift half the filling to each plate and top with the pastry. Lay the green beans alongside.
  10. HP (Houses of Parliament) Sauce is not an essential condiment - but it really does add a little something special to the taste.

Steak Mince au Vin with Dijon Mustard Mashed Tatties

Steak mince, mushrooms, carrot and onions cooked in red wine and served on a bed of mustard mash
Steak mince, mushrooms, carrot and onions cooked in red wine and served on a bed of mustard mash

Cook Time

Prep time: 10 min

Cook time: 30 min

Ready in: 40 min

Yields: One serving

Ingredients

  • 2 small baking potatoes, peeled and roughly chopped
  • ¼lb good quality steak mince
  • ½ small white onion, peeled and finely sliced
  • 1 small carrot, washed, trimmed and sliced in to discs
  • 2 small closed cup mushrooms, sliced
  • ½ tsp dried thyme
  • 1 bay leaf
  • ½ pint fresh beef stock
  • ¼ bottle red wine
  • Salt and pepper
  • 1 tsp Dijon mustard
  • Freshly chopped parsley to garnish

Instructions

Click thumbnail to view full-size
Potatoes ready to be boiled for making mashSliced carrot, mushrooms and onionOnion is added to browned minceStarting to bring together mince au vinDrained potatoes are left to steamDijon mustard is added to mashed potatoesDijon mustard mash is platedSteak mince au vin is spooned on to mustard mash
Potatoes ready to be boiled for making mash
Potatoes ready to be boiled for making mash
Sliced carrot, mushrooms and onion
Sliced carrot, mushrooms and onion
Onion is added to browned mince
Onion is added to browned mince
Starting to bring together mince au vin
Starting to bring together mince au vin
Drained potatoes are left to steam
Drained potatoes are left to steam
Dijon mustard is added to mashed potatoes
Dijon mustard is added to mashed potatoes
Dijon mustard mash is plated
Dijon mustard mash is plated
Steak mince au vin is spooned on to mustard mash
Steak mince au vin is spooned on to mustard mash
  1. Put the potatoes on to reach a simmer in a large pot of salted water. SImmer for about twenty minutes until just cooked.
  2. Gently brown the mince in a large saucepan before adding the onions and cooking for a few minutes until softened.
  3. Add the carrot, mushroom, bay leaf and thyme to the mince and onion, followed by the beef stock and red wine. Stir well and increase the heat to achieve a fairly moderate simmer. Cook for about twenty minutes uncovered, stirring frequently, until most of the liquid is evaporated.
  4. Drain the potatoes and return them to the pot. leave them to steam for five minutes. This gets rid of the excess water in the form of the steam and prevents unpleasant, soggy mash.
  5. Mash the potatoes before stirring in the Dijon mustard. Spoon in to a deep serving plate.
  6. Taste the mince and adjust the seasoning as necessary. Use a slotted spoon to lay it over the mash.
  7. Garnish with the chopped parsley.

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13 comments

Gordon Hamilton profile image

Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom Author

Your father's recipe sounds delicious, ibescience, and a lot more interesting than the way mince and tatties/potato is very often served in the UK. I will definitely give his idea a go sometime. Thanks for visiting.


ibescience profile image

ibescience 2 years ago

This is the first time I've ever seen a recipe for mince and tatties. My father, who rarely cooks, makes an Americanized version of this that he calls 'meat pie'. Instead of dumplings, he tops it with baking powder biscuits and bakes it in the oven. I thought my family were the only people who ever ate it. Guess it must be a throwback to his British heritage somewhere way back on our family tree. Thanks for posting!


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Hi, Suzie. Glad you like the ideas. It was fun experimenting with simple mince. Hope you have a go at something and enjoy it. Thanks for stopping by and commenting.


Suzie HQ profile image

Suzie HQ 3 years ago from Dublin, Ireland

Hi Gordon,

So love these mince and tatties variations. Have done something like the baked beans one as I love experimenting with mince. Great ideas again you have a great format going and it makes all you recipes a joy to read. Think my favorite to try is the curry one as I love the tattie scone idea but also love the mustard potato one! Oh so many choices!! Votes, shares and pinned!


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Hi, Carly. Thank you very much - though I'm not sure a cookbook is something I'll be producing soon. Still, you never know...


CarlySullens profile image

CarlySullens 3 years ago from St. Louis, Missouri

Gordon, I can't wait for you to make your first cookbook. You sure have a great ability to educate and support people in the cooking process. I love the pictures.


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Hi, NornsMercy. Yes, I suppose a lot of the foods I write about are unfamiliar to people outside the UK - or even simply outside Scotland! Mince and tatties is something I remember from my earliest childhood so it was a fun one to share. Thanks for reading and commenting - I hope you enjoy the curry if you give it a try.


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Hi randomcreative. Thanks for visiting. I suppose it is a comfort food in its traditional form and that's why it's remained popular to this day in the face of such stiff modern day competition.


NornsMercy profile image

NornsMercy 3 years ago from Charlotte, NC

You always write about food I've never even heard of. I'd love to make the curry sometime :)


randomcreative profile image

randomcreative 3 years ago from Milwaukee, Wisconsin

I had never heard of this dish before, but it looks like a great comfort food! Thanks for the awesome recipes as always.


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Hi, Sheri. I suppose it is an unusual name for those not familiar with the expression. Growing up hearing it, I've never really thought of that before. :) It is a delicious combination and so simple as well. Thanks for visiting and commenting.


Sheri Faye profile image

Sheri Faye 3 years ago from Chemainus. BC, Canada

hmmm.hp is being weird as I am sure I left a comment...anywhooo...great hub and sounds yummy.


Sheri Faye profile image

Sheri Faye 3 years ago from Chemainus. BC, Canada

Mince and tatties...what a quaint name. Sounds yummy for sure.

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