Some dinners are comforting because they are simple, and Mince and Tatties is a good example. A base of onion and carrot is softened in butter, ground meat is browned with it, and a spoonful of flour, tomato paste, Worcestershire sauce, thyme, and beef stock turn everything into a thick, savory gravy. It is served over a pile of buttery, creamy mashed potatoes (the “tatties”).
The recipe serves about 4, takes roughly an hour from start to finish, and uses ingredients that are easy to find. Ground beef is the usual choice, but the recipe works with lamb, venison, or turkey as well. The mince and the potatoes cook at the same time, so the whole meal comes together in about the time it takes to boil potatoes and simmer a pot of gravy.
This guide covers why you will love the recipe, what each ingredient does, the method step by step with the reasoning behind each step, a recipe card, tips, variations, serving ideas, storage, allergen information, troubleshooting, and answers to common questions.
Why You Will Love Mince and Tatties
- A hearty, from-scratch dinner. Vegetables, meat, gravy, and potatoes in one meal.
- Simple ingredients. Onion, carrot, ground meat, potatoes, butter, cream, and a few pantry flavorings.
- Flexible. The source allows beef, lamb, venison, or turkey.
- A gravy with body. A spoonful of flour thickens the stock into a rich sauce.
- Layered flavor. Thyme, tomato paste, and Worcestershire sauce give the mince depth without making it overly intense.
- Creamy mashed potatoes. Butter and heavy cream make a rich, smooth base.
- Serves a family. The recipe makes about 4 servings.
- Easy to serve. Pile the mince on the potatoes, or serve them side by side.
At a Glance
| Detail | Amount |
|---|---|
| Course | Main course |
| Servings | About 4 |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Total time | About 1 hour |
| Meat | 1 1/2 pounds ground beef, lamb, venison, or turkey |
| Potatoes | 2 pounds yellow or Yukon Gold, peeled and cut into chunks |
| Gravy liquid | 3 cups low-sodium beef stock |
Ingredients for Mince and Tatties
For the Mince
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 1 large carrot, peeled and finely diced
- 1 1/2 pounds ground beef, lamb, venison, or turkey
- 1 teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 3 cups low-sodium beef stock
- Kosher salt and freshly cracked black pepper, to taste
For the Tatties
- 2 pounds yellow or Yukon Gold potatoes, peeled and cut into chunks
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- Kosher salt and freshly cracked black pepper, to taste
[Editor note: the source does not give amounts for the salt and pepper, or for the salt in the potato cooking water, which it describes only as “heavily salted.” Please add approximate amounts if you have tested them. Also, the source’s introduction says pork can be used, but the ingredient list names only beef, lamb, venison, or turkey. Please confirm whether pork should be included.]
A Closer Look at the Ingredients
Butter
Three tablespoons of unsalted butter are used to sauté the onion and carrot. Using unsalted butter lets you control the salt in the dish.
Onion and Carrot
One large onion, finely chopped, and one large carrot, finely diced, form the base. They cook until slightly soft, golden, and translucent. Cutting them small helps them blend into the gravy.
Ground Meat
One and a half pounds of ground beef is the first choice, according to the source, but it says ground lamb, venison, or turkey can be used. The source describes the recipe as flexible and economical.
Dried Thyme
One teaspoon adds an earthy, herbal note. The source credits thyme, along with the vegetables, tomato paste, and Worcestershire sauce, for the complexity of the mince.
All-Purpose Flour
One tablespoon of flour thickens the gravy. It is cooked with the meat and vegetables for a minute or two before the liquid goes in, which cooks off the raw flour taste.
Tomato Paste
One tablespoon adds concentrated tomato flavor and a little sweetness.
Worcestershire Sauce
Two teaspoons add a savory, tangy depth to the gravy.
Low-Sodium Beef Stock
Three cups of stock make the gravy. The source calls for low-sodium stock, which gives you control over the seasoning, since the mince is reduced and salt concentrates as it cooks. That second point is general guidance.
Potatoes
Two pounds of yellow or Yukon Gold potatoes, peeled and cut into chunks, are boiled and mashed. These potatoes are naturally buttery in flavor and mash smoothly. The source describes the mashed potatoes as simple, creamy, and neutral, which balances the rich gravy.
Butter and Heavy Cream for the Potatoes
A quarter cup each of unsalted butter and heavy cream make the mashed potatoes rich.
Kosher Salt and Black Pepper
Both are used in the mince and the potatoes, and the source also calls for heavily salted water for boiling the potatoes.
How to Make Mince and Tatties
Step 1: Sauté the Onion and Carrot
In a large saucepan, melt the 3 tablespoons of butter over medium heat. Add the onion and carrot and sauté until slightly soft, golden, and translucent, about 8 to 9 minutes.
Cooking the vegetables first builds the flavor base for the gravy. The onion gets sweeter as it softens.
Step 2: Start the Potatoes
While the onions are sautéing, start cooking the potatoes. Place the potatoes in a saucepan filled with heavily salted cold water and bring to a boil. Cook until the potatoes are fork-tender.
Starting the potatoes in cold water helps them cook evenly from the outside to the center. Salting the water seasons the potatoes through. The source does not give a boiling time. [Editor note: please add an approximate time for the size of chunk you tested.]
Step 3: Brown the Meat
Add the ground meat to the saucepan and break it up with a spatula. Season with salt and pepper and cook until the meat is browned, about another 6 minutes.
Breaking the meat into small crumbles gives a mince-like texture. Browning develops flavor.
Step 4: Add the Thyme and Flour
Add the thyme and flour and stir to combine. Let the flour cook with the vegetables and meat for 1 to 2 minutes.
Cooking the flour briefly removes its raw taste and prepares it to thicken the liquid.
Step 5: Add the Tomato Paste, Worcestershire, and Stock
Add the tomato paste, Worcestershire sauce, and beef stock and stir well to combine.
Step 6: Simmer to a Gravy
Bring to a boil, then reduce to a simmer, stirring frequently to prevent the meat from sticking to the bottom of the pan. Cook until the liquid has reduced to a thickened gravy, about 15 to 25 minutes.
The source says to stir frequently. As the liquid evaporates, the gravy thickens and the flavor concentrates.
Step 7: Mash the Potatoes
Drain the potatoes and return them to the pot, setting the pot over low heat. Mash the potatoes by themselves first, letting the steam and moisture escape. Then add the butter and heavy cream, with salt and pepper. Keep mashing until the butter is melted and everything is uniformly combined.
Letting steam escape before adding the butter and cream gives you fluffier, less watery mashed potatoes. This explanation is general guidance, not from the source.
Step 8: Serve
Portion the tatties onto a plate or into a bowl and pile the warm, just-cooked mince on top.
The source says you can also serve the two side by side.
Mince and Tatties Recipe Card
Course: Main course Servings: About 4 Prep time: 20 minutes Cook time: 40 minutes
Ingredients
Mince
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 1 large carrot, peeled and finely diced
- 1 1/2 pounds ground beef, lamb, venison, or turkey
- 1 teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 3 cups low-sodium beef stock
- Kosher salt and freshly cracked black pepper, to taste
Tatties
- 2 pounds yellow or Yukon Gold potatoes, peeled and cut into chunks
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- In a large saucepan, melt the butter over medium heat. Sauté the onion and carrot until slightly soft, golden, and translucent, about 8 to 9 minutes.
- Meanwhile, put the potatoes in a saucepan of heavily salted cold water, bring to a boil, and cook until fork-tender.
- Add the ground meat to the mince, breaking it up. Season with salt and pepper and cook until browned, about 6 minutes.
- Stir in the thyme and flour. Cook for 1 to 2 minutes.
- Add the tomato paste, Worcestershire sauce, and beef stock. Stir well.
- Bring to a boil, then simmer, stirring frequently, until the liquid has reduced to a thickened gravy, about 15 to 25 minutes.
- Drain the potatoes and return them to the pot over low heat. Mash them on their own, letting the steam escape. Add the butter, cream, salt, and pepper. Keep mashing until smooth and combined.
- Serve the mince on top of the tatties, or side by side.
Nutrition Information
The source does not provide nutrition information, so none is included.
Allergen Information
The source lists these allergens: milk and gluten.
Why This Recipe Works
The vegetable base adds flavor. Slowly cooked onion and carrot sweeten the gravy.
Flour gives the gravy body. It thickens the stock into a gravy that clings to the meat.
Tomato paste and Worcestershire add depth. A small amount of each rounds out the beef flavor.
Reducing the liquid concentrates flavor. A long simmer thickens the gravy and intensifies the taste.
The mashed potatoes balance the richness. The source describes them as a creamy, neutral base for the savory gravy.
Everything cooks at the same time. The potatoes boil while the mince starts, so there is little waiting.
Understanding the Method
Why Cook the Vegetables Before the Meat?
Onion and carrot need time to soften and sweeten. Starting them first gives them a head start, so they are tender by the time the gravy is done.
Why Finely Chop the Vegetables?
Small pieces blend into the mince and cook faster. The source says to chop the onion finely and dice the carrot finely.
Why Start the Potatoes in Cold Water?
Potatoes put into boiling water can cook unevenly, with the outside soft before the center is done. Cold water starts everything at the same rate. This is general guidance.
Why Heavily Salt the Water?
Potatoes absorb the water as they cook. Salting it seasons them from the inside. The source says to use heavily salted water.
Why Break Up the Meat?
A mince has small crumbles, not large clumps. Breaking up the meat as it browns gives the right texture.
Why Cook the Flour with the Meat?
Raw flour tastes pasty. A minute or two over heat cooks it and helps it thicken the stock smoothly.
Why Boil and Then Simmer?
Bringing the liquid to a boil activates the flour’s thickening. Reducing to a simmer lets the gravy reduce without splashing or scorching.
Why Stir Frequently?
As the gravy thickens, the meat can stick to the bottom of the pan. The source says to stir often.
Why Mash the Potatoes Dry First?
Returning the drained potatoes to a warm pot lets the excess moisture evaporate. Dry potatoes absorb the butter and cream better.
Why Serve the Mince Warm and Just Cooked?
The source says to pile on the warm, just-cooked mince. The contrast of hot gravy over creamy potatoes is the point.
Planning Your Dinner
Timing
The source lists 20 minutes of prep and 40 minutes of cooking. The mince takes about 30 to 42 minutes from first sauté to finished gravy, depending on the reduction time, and the potatoes cook alongside.
A Simple Order of Work
- Peel and cube the potatoes, and chop the onion and carrot.
- Start the onions and carrots.
- Start the potatoes in cold, salted water.
- Brown the meat.
- Add the thyme, flour, tomato paste, Worcestershire, and stock.
- Simmer the gravy while the potatoes finish.
- Drain and mash the potatoes.
- Plate and serve.
Equipment
You will need a large saucepan for the mince, a second saucepan or pot for the potatoes, a spatula, a potato masher, a colander, a vegetable peeler, and a knife and cutting board.
Expert Tips for Success
- Use a large pan. The mince has room to brown instead of steam.
- Cut the potatoes into even chunks. They cook at the same speed.
- Stir the gravy often. It keeps the meat from sticking.
- Let the potatoes steam dry. Return them to the warm pot and mash them before adding the butter and cream.
- Keep the meat warm. Serve the mince immediately after it finishes.
- Use low-sodium stock. It lets you season to taste.
- Mash until uniform. The source says to keep mashing until the butter is melted and everything is combined.
Variations and Substitutions
Different Meats
The source says beef is the first choice, but lamb, venison, or turkey can be used.
Serving Style
Pile the mince on top of the potatoes, or serve the two side by side on the plate.
Other Variations
The source suggests no other variations. These ideas are my own and have not been tested:
- Peas stirred into the mince near the end.
- A splash of milk in the mashed potatoes in place of some cream.
- A different herb, such as rosemary, in place of the thyme.
What to Serve with Mince and Tatties
The mince and the tatties are the whole meal in the source. These are my suggestions for sides:
- Peas or green beans. A simple vegetable side.
- Crusty bread. For mopping up the gravy.
- A green salad. A fresh contrast to the rich dish.
- A cup of tea. A warm drink to finish.
Storage and Leftovers
The source does not give storage, reheating, or freezing instructions. [Editor note: please test and add this guidance. As general food-safety guidance, not from the source, cooked meat dishes should be refrigerated promptly, and it is often easiest to store the mince and the mashed potatoes in separate containers, but a specific storage time for this recipe has not been verified.]
Troubleshooting Guide
The gravy is too thin
It has not reduced enough. Keep simmering, stirring often, until it thickens. The source says it should reduce to a thickened gravy, about 15 to 25 minutes.
The gravy is too thick
Stir in a splash of stock or water. This is my own suggestion.
The gravy is lumpy
The flour may not have been stirred in well. Cook the flour with the meat and vegetables for 1 to 2 minutes, stirring, before adding the liquid.
The mince is sticking
Stir more frequently and keep the heat at a gentle simmer.
The mince is too salty
Low-sodium stock helps. Season gradually and taste at the end, since the liquid reduces and the salt concentrates.
The potatoes are gluey
They may have been overmixed. Mash until combined but not much longer. This is my own suggestion.
The potatoes are watery
Let the steam escape after draining and before adding the butter and cream, as the source says.
The potatoes are lumpy
They may have been undercooked or cut unevenly. Cook until fork-tender and mash thoroughly.
The dish is bland
Taste and add salt and pepper. The source seasons both the mince and the potatoes.
Frequently Asked Questions
How many does it serve?
The source says about 4.
How long does it take?
20 minutes of prep and 40 minutes of cooking.
What does “tatties” mean?
It is the Scots word for potatoes, meaning mashed potatoes here.
What meat can I use?
Beef, lamb, venison, or turkey, according to the recipe.
Can I use pork?
The source’s introduction mentions pork, but the ingredient list does not. See the editor note above.
Do I have to use heavy cream?
The recipe calls for it. Substitutions have not been tested.
How do I thicken the gravy?
The flour does it. Simmer until the liquid reduces to a thickened gravy.
Can I make it ahead?
The source does not say.
Can I freeze it?
The source does not say.
What allergens does it contain?
The source lists milk and gluten.
Should the mince go on top of the potatoes?
Either way works. You can pile it on top or serve them side by side.
Final Thoughts
Mince and Tatties is a plain, filling dinner built from a few humble ingredients. A savory gravy of ground meat, onion, carrot, tomato paste, and Worcestershire sauce is served over buttery mashed potatoes, with each part balancing the other.
Brown the meat, cook the flour briefly, let the gravy reduce until thick, and mash the potatoes while they are still steaming. Serve the mince hot on top of the tatties, or beside them.
