Some dishes don’t need flair, foam, or fancy plating to earn their place in culinary history. Mince and tatties—a staple of Scottish kitchens for generations—is one of them. Simple, hearty, and deeply comforting, this dish tells a story of thrift, resilience, and the power of good, honest cooking.
In Scotland, “mince” means minced beef, and “tatties” means potatoes. Together, they create a meal that’s far greater than the sum of its parts.
A Dish Born of Practicality
Mince and tatties rose to prominence in working-class households across Scotland in the 19th and 20th centuries. It was economical, filling, and made from ingredients that were widely available: ground beef, onions, potatoes, and stock.
But while it may have started as a necessity, it became a tradition.
Today, it’s a weeknight favorite, a school lunch classic, and a nostalgic reminder of home for many Scots living abroad.
The Heart of the Dish
At its core, mince and tatties is about slow-simmered minced beef in a rich gravy, served alongside creamy mashed potatoes. No unnecessary extras. Just depth of flavor built through patience.
The key? Letting the mince gently bubble until it transforms from simple browned meat into something savory and deeply comforting.
Traditional Mince and Tatties Recipe
Ingredients
For the mince:
500g (1 lb) minced beef
1 medium onion, finely chopped
1 carrot, finely diced (optional but traditional in many homes)
2 tablespoons plain flour
400ml (1½ cups) beef stock
1 tablespoon Worcestershire sauce
Salt and black pepper
1 tablespoon oil or dripping
For the tatties:
800g (about 1¾ lbs) potatoes, peeled and chopped
2 tablespoons butter
Splash of milk
Salt to taste
Method
