Mince & Tatties
Mince & Tatties
In the States and Canada, this is known as Ground Beef & Potatoes. I like the Scottish name myself. There will be a few variants listed for this that I think are fitting and adds a bit of international flair to this dish. This is a make what you want recipe, no servings are given, and no quantities for ingredients are given, use your judgement and go from there, season to taste with some of the ingredients. Sounds like a wonderful dish to make!
Ingredients
- minced beef
- onions, diced
- carrot, diced
- cornstarch, make a slurry, used to thicken
- coarse ground mustard, to taste
- beef stock powder, to taste, or a cube
- potatoes, boiled or mashed
- salt and pepper, to taste
Instructions
- In a large non stick pan, brown the minced beef, grind this yourself using the course plate, the wagon wheel. Drain the fat, but keep in mind, there is flavor in that, so leave at least half of that, and it is a natural fat so it is healthy for those keeping track.
- Add the onion, carrot, stock, and mustard, simmer for about 1 1/2 hours, longer the better, if getting dry, add more stock. This is one of those recipes that is simmered longer time the flavor develops more.
- Mix your slurry with equal parts of cornstarch and cold water, stir into the mince, simmer to thicken the gravy.
- When thickened to your liking, serve. Traditional would be with peas (preferred) and either mashed or boiled potatoes. (Photo from internet.)
Notes
I will price this when I settle on a serving size. This is low cost however.
Variants: 1. Would be great served with chips (fries). 2. Over pasta. 3. Over rice.
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