Recipes
Mince and Tatties
This is a typical Scottish dish, so easy to make during the week - very popular in my family! This one is in memory of our Sister-in-Law, Carole. A very quick but greatly satisfying meal, best accompanied with some nice fresh bread and some full bodied red wine, not to forget the brown sauce!
Ingredients (for 4 people)
- Approx 500g pure Highland Beef Lean Steak Mince
- 1 onion, thinly sliced
- 2/3 tbsp olive oil (our Highland mince being so lean, the oil will prevent it sticking)
- 4 heaped tsp Bisto granules & 280 ml boiling water; plus another 100ml boiling water
- 1 × 400g tin of peas or 250g frozen peas
- 2 carrots, thinly sliced
- Fresh mashed potatoes or boiled/steamed potatoes
Method
- Warm a tbsp of olive oil in a wide deep pan over a medium heat and cook the onion in it for a few minutes until tender. Once cooked, put it aside.
- Add some more olive oil into the same pan, and then cook the mince (about 15-20 minutes). Stir the mince a few times, and, using a metal or wooden fork (depending on the pan), make sure there are no big pieces of mince left. The final mince should look like a nice crumbly mixture.
- Whilst cooking, prepare the Bisto sauce mixing the granules and the boiling water together.
- Once the mince is cooked, add the onion back in the pan, pour the Bisto sauce and an extra 100ml boiling water and stir well. Season, cover and simmer gently for about 1 hour. However, after 30 minutes of the cooking time, add the peas, carrots (some chopped parsley) and stir well. Simmer gently for the remaining 30 minutes, stirring occasionally.
- Prepare your potatoes.
Bon Appetit!