Catherine Brown

Mince and Tatties

Preparation info

  • 4

    Servings
    • Difficulty

      Easy

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
Broths to Bannocks

By Catherine Brown

Published 1990

  • About

Ingredients

  • 1 tablespoon oil
  • 1 large Spanish onion, finely chopped
  • 1 lb (

Method

Browning

Heat the oil in a pan and sauté the onion till a good dark brown. Draw to the side of the pan and add the mince. Break up with a fork and brown, mixing the onions through. For a good flavour the mince must be well browned – this stage can take 10–15 minutes.

Cooking

Add the carrots and oatmeal,