Mince and Tatties

    50 minutes

    A comfort food of Scottish origin, this recipe just has a couple of changes from the traditional. The quantities will feed two hungry people or provide three lighter meals.


    Western Australia, Australia
    1 person made this

    Serves: 2 

    • 1 tablespoon olive oil, for frying
    • 1 large onion, finely chopped
    • 500g beef mince (lean)
    • 2 medium carrots, sliced
    • 1 tablespoon toasted pinhead oatmeal
    • 1/2 to 1 teaspoon salt (to taste)
    • 1 teaspoon (5g) ground black pepper
    • 1 teaspoon (5g) dried thyme
    • 1 beef stock cube (Oxo preferred)
    • 2 cups (500ml) beef stock
    • 2 large potatoes, peeled and cubed (~30mm cubes)
    • 1 tablespoon (20g) Gravy powder (Bisto preferred)

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Heat the oil in a medium sized saucepan and fry the onions until soft and starting to turn brown (about 5 - 7 mins).
    2. Add the mince and cook until browned, then continue cooking for a couple of minutes, stirring frequently.
    3. Add the carrots and the oatmeal, season with salt and pepper, and stir to combine well with the mince and onions.
    4. Add the dried thyme, crumble in the stock cube, add the beef stock and the potatoes. Stir well, bring to boil and then turn down the heat, cover and simmer for 15 - 20 minutes.
    5. Mix gravy powder with a little water and add to the pan when potatoes and carrots are adequately cooked. Stir to combine and allow to thicken.
    6. Serve with crusty bread.


    An alternative to using beef stock is to use 2 stock cubes (total) and 500ml of water. You might add a 1/2 teaspoon of minced garlic just before adding the mince although traditionalists will not approve.

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