Scotland's Favourite Comfort Supper

If there's one dish that has kept generations of Scots going through cold winters and hard days, it's mince and tatties. Simple, filling, and deeply satisfying, it occupies the same place in the Scottish culinary imagination that roast dinners do south of the border — a meal that means home. Ask any Scot to describe their granny's cooking and there's a fair chance this will be the first thing they mention. The smell of onions softening in butter, the slow bubble of beef stock reducing into something rich and savoury — it's the kind of cooking that doesn't need to show off.

At its heart, mince and tatties is peasant food in the best possible sense. Minced beef was an affordable cut for working families across Scotland's industrial towns and farming communities, and when stretched with onions, carrots, and a good stock, it could feed a large family without straining the purse. What began out of necessity became beloved tradition, and today it's as likely to appear on a restaurant's comfort food menu as it is on a kitchen table in Dundee or Dumfries.

Getting It Right — The Secrets to a Proper Pot of Mince

The difference between a memorable pot of mince and a forgettable one comes down to a handful of details. First, fat content matters — don't be tempted by the leanest mince you can find. Beef with around 15–20% fat carries far more flavour, and since you're building a slow-cooked dish rather than a burger, that fat does real work. Brown the mince properly before adding your stock; take the time to cook off the liquid that releases at the start, letting the meat actually colour in the pan. This develops a depth of flavour that a grey, steamed mince will never have.

Flour is the traditional thickener, stirred into the onions and mince before the stock goes in — this gives the gravy a smooth, velvety body rather than the gloopy texture you sometimes get from cornflour slurries added at the end. Use a good-quality beef stock, and simmer low and slow for at least an hour. The carrots should be soft but not collapsed, and the gravy should be thick enough to hold on the back of a spoon. Season generously with salt and black pepper at the end, tasting as you go.

For the tatties, floury varieties are non-negotiable. Maris Piper or King Edward will give you a mash that's light and fluffy — the kind that absorbs the mince gravy beautifully rather than sitting there like a lump of clay. Don't hold back on the butter, and warm your milk before adding it to keep the mash from going gluey.

Serving Suggestions and Variations

Mince and tatties is traditionally served as a two-bowl affair — mash on one side, mince ladled over or alongside — with a scattering of garden peas or a portion of neeps to round things out. For a truly Scottish table, a side of skirlie (oatmeal fried in butter with onions) adds a wonderful savoury crunch that cuts through the richness of the gravy. A dash of Worcestershire sauce stirred in during cooking adds a subtle depth without announcing itself.

If you want to stretch the recipe further or vary it across the week, the mince reheats beautifully and is arguably even better the next day once the flavours have had time to settle. Leftovers make a fine topping for toast, a filling for a baked potato, or the base of a quick cottage pie topped with the remaining mash and browned under the grill. Every Scottish household has its own variation — some add a splash of red wine, others a spoonful of tomato purée for a little richness — and we encourage you to make this version your own.

Ingredients

• 500g minced beef (15–20% fat for best flavour)
• 1 large onion, finely diced
• 2 medium carrots, peeled and sliced into rounds
• 2 tbsp unsalted butter
• 3 tbsp plain flour
• 500ml good-quality beef stock (hot)
• 1 tsp Worcestershire sauce
• Salt and freshly ground black pepper, to taste
• For the mashed tatties:
• 1kg floury potatoes (Maris Piper or King Edward), peeled and cut into chunks
• 50g unsalted butter
• 75ml whole milk, warmed
• Salt and white pepper, to taste

Method

1. Peel and finely dice the onion. Peel the carrots and slice them into rounds roughly 5mm thick. Peel the potatoes, cut into evenly-sized chunks, and place in a pan of cold salted water — set aside for now.
2. Place a large, heavy-based saucepan or casserole over a medium heat. Add the butter and allow it to melt and foam. Add the diced onion with a pinch of salt and cook gently, stirring occasionally, for 8–10 minutes until soft and translucent but not browned.
3. Increase the heat to medium-high and add the minced beef. Break it up thoroughly with a wooden spoon as it cooks. Allow the mince to cook until any liquid has evaporated and the meat is beginning to brown — this is important for developing flavour, so don't rush it. This should take around 8–10 minutes.
4. Reduce the heat to medium. Sprinkle the flour over the mince and onions and stir well to coat everything evenly. Cook for 1–2 minutes, stirring constantly, to cook out the raw flour taste.
5. Pour in the hot beef stock gradually, stirring as you go to prevent lumps. Add the Worcestershire sauce and the sliced carrots. Stir everything together and bring to a gentle simmer.
6. Reduce the heat to low, partially cover the pan with a lid, and simmer for 50–60 minutes, stirring occasionally. The mince should thicken into a rich, gravy-like consistency and the carrots should be tender. If it thickens too much, add a splash of water or stock. Season generously with salt and black pepper.
7. About 25 minutes before the mince is ready, bring the pan of potatoes to the boil. Cook for 18–20 minutes until completely tender when pierced with a knife. Drain thoroughly, then return to the hot pan over a very low heat for 1–2 minutes to steam off excess moisture.
8. Remove the potatoes from the heat. Add the butter and warmed milk and mash until smooth and fluffy. Season with salt and white pepper to taste. For the smoothest mash, use a potato ricer rather than a standard masher.
9. Serve the mashed tatties in warmed bowls with the mince ladled generously alongside or on top. Accompany with garden peas, neeps, or skirlie if you like. A final crack of black pepper over the top never goes amiss.