Mince and tatties is a popular recipe in Scottish families. It is including minced beef and mashed potato. It at times includes thickening agents or other veggies. It has had a long time relationship to school suppers, while other hash slingers have tried to modernise the meal.
Some claim it is not nutritious whilst others consider it is reasonably nutritious if consumed as part of a well balanced diet and favourable ingredients are used.
Mince and tatties is popular for being used over the years in schoolhouse canteens, where the quality of the components and the capability to feed a a great deal of children made it crowd-pleasing.
Ingredients:
• 1 teaspoon Coleman's mustard
• 2 large carrots, chopped
• dash Worcestershire sauce
• dash Tabasco Sauce
• 1 teaspoon Bisto granules
• 2 to 4 potatoes, peeled and diced
• 500g (1 1/4 lb) steak mince
• 2 large onions, chopped
• 1 teaspoon mixed herbs
• salt and freshly ground black pepper to taste
• good knob butter
Instructions:
1. In a big fry pan over medium heat, brown the mince together with the onions, combined herbs, mustard, pepper and salt.
2. Cover with water and include the sliced carrots, Worcestershire sauce and Tabasco once the mince is browned.
3. Include more salt and pepper to taste, if chosen.
4. Leave behind to simmer for approximately a half and an hour, partly covered.
5. Combine in Bisto powder and cook an additional 10 mins.
6. Put the peeled and diced potatoes into a pan with water to cover, and put on high heat to boil for 10 to 15 mins, up until soft.
7. Drain and press with butter and salt and pepper to taste.
8. Spoon mince into plates and top with mash.
9. Serve instantly with brown sauce and peas, if preferred.
Mince and tatties is popular for being used over the years in schoolhouse canteens, where the quality of the components and the capability to feed a a great deal of children made it crowd-pleasing.
Ingredients:
• 1 teaspoon Coleman's mustard
• 2 large carrots, chopped
• dash Worcestershire sauce
• dash Tabasco Sauce
• 1 teaspoon Bisto granules
• 2 to 4 potatoes, peeled and diced
• 500g (1 1/4 lb) steak mince
• 2 large onions, chopped
• 1 teaspoon mixed herbs
• salt and freshly ground black pepper to taste
• good knob butter
Instructions:
1. In a big fry pan over medium heat, brown the mince together with the onions, combined herbs, mustard, pepper and salt.
2. Cover with water and include the sliced carrots, Worcestershire sauce and Tabasco once the mince is browned.
3. Include more salt and pepper to taste, if chosen.
4. Leave behind to simmer for approximately a half and an hour, partly covered.
5. Combine in Bisto powder and cook an additional 10 mins.
6. Put the peeled and diced potatoes into a pan with water to cover, and put on high heat to boil for 10 to 15 mins, up until soft.
7. Drain and press with butter and salt and pepper to taste.
8. Spoon mince into plates and top with mash.
9. Serve instantly with brown sauce and peas, if preferred.
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