Mince and tatties

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Mince and tatties

Mince and tatties is a popular Scottish dish, consisting of minced beef and potatoes, usually mashed.


Traditionally, the meat came from cheaper cuts of beef, such as chuck and blade or neck and clod, as opposed to the finer cuts used for steaks or roasting joints. However, in modern times, steak mince is often used.[citation needed]

There is no set recipe or form of cooking and large variations can occur from cook to cook. Essentially the dish consists of varying amounts of onions, minced beef, carrots or other root vegetables, seasoning and stock, to which some cooks add thickening agents such as flour, oatmeal or cornflour.

See also[edit]

Further reading[edit]

  • Maw Broon (2007). Maw Broon's Cookbook. Waverley Books; (18 Oct 2007) ISBN 1-902407-45-8, p17