Mince and Tatties
If you grew up in Scotland, chances are Mince and Tatties was a weekly staple. This savoury mince and potatoes is the kind of cosy, no-frills dinner I crave on cold winter nights. It is simple, homely and budget-friendly, but still one of the most satisfying comfort meals you can make. This version is rich, savoury and perfect for feeding the whole family with minimal fuss.
Whether you are revisiting a childhood favourite or trying Scottish comfort food for the first time, Mince and Tatties is exactly the kind of hearty, back-to-basics dish that deserves a place in your weeknight rotation.
Recipe Snapshot
Why You’ll Love Mince and Tatties
- Classic Scottish comfort food – wholesome, hearty and nostalgic.
- One-pan mince, plus fluffy mashed tatties you can prep while the mince simmers.
- Budget-friendly – made with simple ingredients you likely already have.
- Family favourite – kid-approved, easy to customise and great for batch cooking.
What Is Mince and Tatties?
Mince and Tatties is a traditional Scottish dish made with savoury beef mince cooked in a rich gravy, served alongside creamy mashed potatoes. Every family makes theirs slightly differently – some add veg, some add gravy granules, and some keep it as plain and simple as possible. This recipe is based on the one my mum used to make for us, which in turn was based on the one my Granma made, with modern updates through the years. So this a true Scottish family recipe for Mince and Tatties!
My version is traditional with a few tweaks to keep it fairly quick and easy. My Scottish savoury mince is well-seasoned, comforting and thick enough to sit nicely beside a scoop of buttery mash. Everyday food at its absolute best.
If you want to try a different kind of savoury mince, try my Brazilian Picadillo – it’s based on my husband’s family recipe from southeastern Brazil.
Ingredients
Full ingredients list with quantities is included in the recipe card below. These are some helpful notes about the main ingredients including some swaps and substitutes where applicable.
- Beef Mince – My preference is 5% fat.
- Diced onion, leeks and carrot – I love to add leeks and carrot to my savoury mince, but you can leave them out if you prefer. If you’ve been here before you know I love to sneak in as many extra veggies as I can!
- Beef Stock Cube – or 1 Tbsp Better than Bouillon beef. I like to use a low salt stock cube so I have more control over the salt and because I’m usually serving the whole family including a toddler.
- Dried thyme or use mixed herbs.
- Bisto Gravy Powder or Granules – I personally prefer granules for ease but my mum is loyal to powder. Methods are different depending which you use! Gravy granules (typically sold in a cylindrical tub) can be added directly to the mince, gravy powder (usually in a box) needs to be mixed with a little water first then gently stirring in (a bit like a cornflour/corn starch slurry). See the notes on the recipe card for full details. You can also use any brand of gravy, but Bisto would be considered ‘traditional’.
- White Pepper – typical in Scotland rather than black pepper, but either will work.
- Potatoes – for the best mash use floury or all-rounder varieties such as Maris Piper or King Edward if you’re in the UK, Russet or Yukon Gold for North America.
- Butter and salt – to season the mash. I don’t add cream or milk to mashed tatties, but of course you can if that’s what you prefer.
Tips For the Best Mince and Tatties
Brown the mince properly, it adds so much flavour.
Let it simmer, even 15 extra minutes makes the gravy richer and thicker.
Season generously since this is a simple dish, so salt, pepper and Worcestershire sauce make all the difference.
Serve your tatties smooth and creamy, they are the perfect contrast to the savoury mince.
Serving Suggestions
Mince and tatties works beautifully on its own, but here are a few easy extras to round out the plate:
- Peas or steamed green cabbage – serve alongside, or they can be stirred into the mince for the last 5-10 minutes of cooking.
- Yorkshire puddings – not traditional, but brilliant at soaking up the gravy.
- Neeps (turnip/swede) – either mashed or roasted.
- Swap in Clapshot or colcannon for the mashed potato.
Variations
This Scottish version of savoury mince is incredibly forgiving, so feel free to adapt it to your own tastes:
- Add more veg – Try stirring in some diced turnip or mushrooms.
- Make it gluten-free by using a gluten-free gravy thickener.
- Use gravy granules for a quicker weeknight version.
- Add a splash of red wine if you like a richer base (not traditional, but lovely!).
- Try it with lamb mince for a slightly sweeter, deeper flavour.
- Optional extra seasonings – Worcestershire Sauce (1 or 2 teaspoons to taste), or some brown sauce to serve.
Got Leftovers?
Keep in the fridge for up to 3 days.
Freeze for up to 3 months. Allow to cool and transfer to a freezer safe container. I use these ziploc freezer bags to freeze in portions. Defrost overnight in the fridge.
Reheat on the stove or in the microwave with a splash of water until piping hot.
Mince and Tatties FAQs
What is Mince and Tatties?
Mince and Tatties is a traditional Scottish dish made with savoury beef mince cooked in a rich gravy, served alongside buttery mashed potatoes and usually peas. It is simple, cosy and budget-friendly. True everyday comfort food.
Do you serve the mince on top of the tatties or beside them?
Either works! Traditionally, the mince is served beside the mashed potatoes, but many people love piling the mince right on top so it soaks into the mash or mixing everything together. It’s completely down to personal preference.
Can I add vegetables to Mince and Tatties?
Yes. Carrots, leeks, onions and peas are all popular additions. Adding veg bulks it out, adds flavour and makes the meal a bit more nutritious. Perfect for feeding a family - try grating or using a food processor to 'hide' veg for picky eaters.
Can Mince and Tatties be made ahead of time?
Absolutely. Mince reheats really well, making this a great meal-prep option. Store in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently with a splash of water to loosen the gravy.
Can I freeze mashed potatoes?
You can, but mashed potatoes can sometimes become grainy once defrosted. If possible, freeze the mince separately and make fresh tatties when serving.
Is Mince and Tatties gluten-free?
It can be. Just make sure any stock or gravy granules you use are certified gluten-free.
What can I serve with Mince and Tatties?
Classic sides include peas, green beans or pickled beetroot. You can also add turnip (neeps), carrots or even Yorkshire puddings to soak up the extra gravy.
Can I make Mince and Tatties in the slow cooker?
Yes you can. Brown the mince first for flavour, then add everything to the slow cooker (reduce the water to about 250ml) and cook on LOW for 6–8 hours or HIGH for 3–4. You may need to thicken the gravy at the end - either leave the top off and cook on high for the final 20-30 minutes or use a cornflour slurry to thicken.
More Scottish Comfort Food
If you love mince and tatties, you might also enjoy:
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Mince and Tatties
Equipment
Ingredients
- 2 tbsp oil
- 500 grams (1 lb) Beef mince
- 1 OXO Beef stock cube OXO would be traditional but you can use another brand or sub 1 tbsp Better than Bouillon beef for 1 stock cube
- 1 Onion diced
- 2 Carrots diced
- 1 leek white and light green part halved and sliced
- 3 tbsp bisto (or gravy) granules see notes if using gravy powder
- 1 tsp thyme or mixed herbs
- 750 ml (3 cups) hot water
- White pepper and salt to taste, be aware stock and gravy have plenty salt so I only season at the end of cooking
- Steamed Peas to serve
- 2 tsp Worcestershire sauce optional
Mashed Potato
- 800 grams (1.75 lb) potatoes peeled and roughly chopped
- 3 tbsp Butter more or less as desired
- salt and pepper
Instructions
- Heat the oil in a large pot or Dutch oven and add the onion. Cook for about 5 minutes until starting to soften.1 Onion, 2 tbsp oil
- Add the mince and brown, breaking up with a spoon as it cooks.500 grams Beef mince
- Crumble in the OXO Cube and sprinkle over the thyme or mixed herbs then stir in the carrots and leeks. Cook for another 5 minutes before pouring in the water. Add Worcestershire sauce if using.1 OXO Beef stock cube, 2 Carrots, 1 leek, 1 tsp thyme or mixed herbs, 2 tsp Worcestershire sauce, 750 ml hot water
- Allow to simmer for about 25 to 30 minutes, until the vegetables are soft. Stir in the gravy granules and allow to simmer another 5 minutes, or until the gravy has thickened to your liking. Season to taste with salt and white pepper.3 tbsp bisto (or gravy) granules, White pepper and salt
- Meanwhile, to make the mash add the chopped potatoes to a large pan and cover with cold water. Add a dash of salt and bring to a boil uncovered, then simmer for about 20 minutes until soft. Drain in a colander and add back to the warm pot. Cover with a clean tea towel and allow to rest for 5 minutes before mashing.800 grams potatoes, salt and pepper
- As you mash the potatoes, season generously with salt and pepper and add the butter a bit at a time until you have soft and fluffy mash (add milk or cream if you prefer.)3 tbsp Butter
- Best served with steamed buttered peas on the side (or you can stir them directly into the mince for the last few minutes of cooking.)Steamed Peas
Notes
