Mince and Tatties Recipe

[image description: mince and tatties on a plate. copyright 2021 by strider lee]

This traditional Scottish dish has become the main course at our Burns Supper each year, since the sale of haggis is banned in the United States*. The second time we made this we couldn’t get peas due to the quarantine, so we added celery, which we liked so well that we didn’t even miss the peas. Then the next time we made this we had both the peas and the celery, which was even better, so I’ve included both in the recipe. This time around we were once again without peas, which is why you don’t see any in the photo above. Also, if you’re wondering what those green things in the mashed potatoes are, they’re chopped scallions. Feel free to change up what vegetables you put in and which you leave out. At different times the dish would’ve included whatever veggies were available, and sometimes even none at all.


  • 1 pound ground beef (the mince)
  • 6 cups mashed potatoes (the tatties)
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup minced carrots
  • 3 tbsps unsalted butter
  • ¼ cup flour
  • 1 & ¾  cups beef stock
  • ¼ cup red wine or sherry
  • 1 tbsp Worcestershire sauce
  • 1 cup canned or frozen peas


  1. Melt the butter in a large skillet or frying pan on low heat.
  2. Once the butter has melted, add carrots and celery, and stirring frequently, cook for about 2 minutes.
  3. Add the onions, and stirring frequently, cook until they begin to caramelise (about 2 minutes more).
  4. Add the meat to the pan, breaking it up with a fork.
  5. Season with salt and pepper to taste.
  6. Raise the flame to medium, and stirring frequently, continue to cook until meat is fully browned.
  7. Stir the flour into the mixture.
  8. Add the beef stock, the wine or sherry, and the Worcestershire, and then simmer until the gravy thickens and the carrots are tender (about 40 minutes).
  9. Add the peas and cook for about 5 minutes more.
  10. Serve over hot mashed potatoes.

*Correction: It has come to my attention that it isn’t the sale of haggis that is banned in the U.S., but the importation of it.

Published by striderlee

Dungeon Master, homebrewer, foodie, bibliophile, and fantasy author. He/Him

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