Island Mince and Tatties with or without Mealie Pudding

It would once have seemed not only strange but perhaps also insulting to have to give a recipe for Mince and Tatties, a classic Scottish dish. But nowadays since mince is used more often in Bolognese sauce or chilli con carne, it is perhaps good to remind ourselves how tasty and wholesome it is. In some rural parts of Scotland and the islands, a white (mealie) pudding is placed over the mince as it cooks; in Aberdeenshire it is called Mince and Mealies. I prefer to heat up the white pudding