Method
Step 1: Brown the Mince
Heat oil in a large pan over medium heat. Add the minced beef and cook until browned, breaking it up with a wooden spoon. Drain excess fat if needed.
Step 2: Build the Flavor
Add the chopped onion (and carrot if using). Cook until softened. Stir in the flour and cook for one minute—this helps thicken the gravy.
Step 3: Create the Gravy
Gradually pour in the beef stock while stirring. Add Worcestershire sauce, salt, and pepper. Bring to a gentle simmer.
Reduce heat and let it cook uncovered for 30–40 minutes, stirring occasionally. The sauce should thicken into a rich, glossy gravy.
Step 4: Prepare the Tatties
Boil potatoes in salted water until tender. Drain well. Mash with butter, milk, and salt until smooth and creamy.
Serving the Scottish Way
Spoon the mince generously onto a plate and serve with a hearty mound of mashed tatties beside it.
Many households add:
A spoonful of garden peas
A splash of brown sauce
Or even oatcakes on the side
Some families like their mince slightly soupy; others prefer it thick enough to sit proudly on the fork. There’s no single “correct” way—only the way you grew up with.
Why It Endures
Mince and tatties isn’t trendy. It isn’t plated with tweezers. It doesn’t appear in tasting menus.
But it fills the kitchen with a savory aroma that signals warmth and safety. It feeds families generously. It tastes even better the next day.
It’s proof that comfort doesn’t come from complexity—it comes from care.
And sometimes, the most satisfying meal is the one that reminds you that simple food, cooked well, is more than enough.
