Recipe: Tasty Vickys Scottish Mince & Tatties, GF DF EF SF NF

Vickys Scottish Mince & Tatties, GF DF EF SF NF. Hey guys, and a very warm welcome back to what's for tea. And for tea tonight I'm going to be making an absolute Scottish classic, which is mince. Great dish for the whole family!

Scottish Mince & Tatties for a a comfort food meal that is a family favourite meal my Nana made. It's a comforting traditional Scottish mince recipe. Learn how to make old fashioned Scottish Mince and Tatties - just like Granny used to make. Vickys Scottish Mince & Tatties, GF DF EF SF NF highly diverse and own ideal sense that unique. Some kinds of Vickys Scottish Mince & Tatties, GF DF EF SF NF recipes are also enough convenient to process and do not pick up long. Even though not everyone likes Vickys Scottish Mince & Tatties, GF DF EF SF NF food, now several people are got attached and like the various Vickys Scottish Mince & Tatties, GF DF EF SF NF foods available. This could be visible from the number of restaurants that prepare Vickys Scottish Mince & Tatties, GF DF EF SF NF as one of the serving. You can have Vickys Scottish Mince & Tatties, GF DF EF SF NF using 6 ingredients and 7 steps. Here is how you cook that.

Ingredients of Vickys Scottish Mince & Tatties, GF DF EF SF NF

1. You need of minced/ground beef.
2. It's of beef stock.
3. You need of large onion, finely chopped.
4. Prepare of carrots, diced.
5. It's of frozen peas.
6. Prepare of large white potatoes.

A cheap, comforting meal for cold weather days. Mince and Tatties are a classic dish loved by all the family. Learn how to make traditional mince and tatties at The Scotch Kitchen and cook up a treat. Scottish Mince Pie. this link is to an external site that may or may not meet accessibility guidelines.

Vickys Scottish Mince & Tatties, GF DF EF SF NF instructions

1. Brown the minced beef and drain off the fat.
2. Add the carrot, onion peas and stock to the pan, let simmer for a good hour and a half partially covered. I leave mine on a low heat for around 6 hours.
3. Peel and quarter the potatoes, bring to the boil in salted water then simmer for 15 - 20 minutes.
4. Thicken the mince gravy as much as you like by stirring in some cornflour mixed with cold water. Instead of using stock you can use boiled water then after the hour and a half stir in gravy granules.
5. Drain the potatoes, you can mash them with some safe 'butter' and 'milk' if you like, we have them just as they are to mash into the mince gravy. If you cut up the veg really fine it melts into the gravy and gives it an awesome flavour.
6. Mince tastes even better the next day! I like to serve with some diced boiled neeps (turnip) and skirlie (oatmeal stuffing). You'll find the skirlie ingredients and directions in my beef olives recipe linked below here. Peas and a crescent roll are also favourite accompaniments https://cookpad.com/us/recipes/333608-vickys-scottish-beef-olives-with-onion-gravy-gf-df-ef-sf-nf.
7. Jack is intolerant to beef so for him I straight swap the beef for pork mince and ham stock - Knorr ham stock cubes are safe. OXO have lactose added so are not.

A true Scottish classic and the country's national dish, mince and tatties are regularly eaten throughout the year in Scotland. Although there are many variations, the dish is traditionally made with ground. Mince is Scottish slang used to describe something which is below par or rubbish. The official Hansard record later appeared with the word mince quoted. The traditional Scottish mince and tatties recipe below has vegetables added so those eating it get a few portions of their daily minimum of five pieces of fruit or vegetables.

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