Sunday, March 05, 2006

Mince and Tatties

L has promised to cook dinner for her grandad tonight. And his request is for mince and tatties. Good, basic food and very common from his childhood in Scotland. In terms of a national dish, it's a sort of Scottish spaghetti bolognaise, without the exotic bits and spuds instead of pasta.


For the mince
1 tbsp vegetable oil
½ onion, chopped

2 smallish carrots sliced into discs

170g/8oz beef mince

tablespoon flour
small cup of stock

1/2 cupful of peas

For the tatties
3 potatoes, peeled and quartered
1 tbsp butter
salt and freshly ground black pepper, to taste

Heat the oil in a large pan, over a moderate heat. Add the chopped onion and stir and cook until they are translucent. Then add the carrots and fry for a further 3 or 4 minutes.

Add the beef mince, and fry until the beef has browned. Sprinkle on the flour and stir. Add the beef stock to the pan and cook for about 30 minutes. 5 minutes before the end of the cooking time add the peas.

For the tatties

While the mince is cooking, put the potato into a saucepan with plenty of boiling water and boil until they are soft.

Drain them thoroughly, then mash them with the butter and seasoning.

…………..and serve


At 5:22 PM, Blogger WDKY said...

Forget mince and tatties - what on earth have you done to your template?

Hope you're having a lovely time x


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