Mince an’ Tatties

Name: Mince an’ Tatties
Yield: Yield: 4
Cuisine: United Kingdom
Ingredients: Salt and pepper; 2-3 carrots, diced; 2 tablespoons oil; 2-3 stalks celery, diced; 2 medium onions, finely chopped; 500 g (1 lb 2 oz) stewing steak, minced; ½ medium turnip (swede), diced; Serve with: Creamed Potatoes

Preparation info

Yield:
4

Difficulty
Easy

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

Cook’s Tip: The secret of the best mince is to brown both onions and the mince separately, and thoroughly. This gives a natural flavour to the gravy and there’s no need for stock cubes et al.

Ingredients

2 tablespoons oil
2 medium onions, finely chopped
500 g (

Europe
United Kingdom
Main course

Method

Browning and Cooking

Heat the oil in a pan and add the onions. Cook gently, stirring occasionally, until they begin to brown. When they are an even, rich brown, remove from the pan. Add the mince and break up with a fork, stirring well. Continue to brown until all the excess moisture is evaporated and the mince is dry and well-browned. Return the onions. Stir well and add salt and pep