Vickys Scottish Mince & Tatties

1. 1

   Brown the minced beef and drain off the fat

2. 2

   Add the carrot, onion and stock to the pan, let simmer for a good hour and a half partially covered.

3. 3

   I leave mine on a low heat all day

4. 4

   Peel and quarter the potatoes, bring to the boil in salted water then simmer for 15 - 20 minutes

5. 5

   Thicken the mince gravy as much as you like by stirring in some cornflour mixed with cold water.

6. 6

   Instead of using stock you can use boiled water then after the hour and a half stir in gravy granules

7. 7

   Drain the potatoes, you can mash them with some butter and milk if you like, we have them just as they are to mash into the mince gravy.

8. 8

   If you cut up the veg really fine it melts into the gravy and gives it an awesome flavour

9. 9

   Mince tastes even better the next day!

10. 10

    I like to serve with some diced boiled neeps (turnip) and skirlie (oatmeal stuffing).

11. 11

    You'll find the skirlie ingredients and directions in my beef olives recipe linked below here.

12. 12

    Peas and a crescent roll are also favourite accompaniments

* Per serving · 4 servings · Values may vary.

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