Mince and Tatties

This is a very traditional everyday meal in Scotland that makes a very hearty meat and potatoes style comfort food. I have tried several versions over the years and settled on this recipe that is made regularly in my household. Serves 3-4.


  • 1 lb. lean ground beef of your choice
  • 1 medium white onion, diced
  • 2 tbsp dry oatmeal, preferably steel cut
  • 1 tbsp Worchestershire sauce
  • 1 large or 2 small beef bouillon cubes (or 1/2 cup beef broth)
  • 1 tbsp mustard powder
  • 1 tbsp butter
  • Mashed Potatoes (from scratch or instant)

  1. In a large skillet turn to medium-high heat, melt butter until the foam subsides.
  2. Add onion to the pan, stirring occasionally for 5-6 minutes just until it starts to brown.
  3. While onion is cooking, put the beef bouillon cubes in 1/2 cup of very hot water to dissolve.
  4. Add the ground beef to the pan, turn heat down to medium and cook until all redness disappears, about 6 minutes.
  5. Add the 1/2 cup of water with bouillon cubes (or beef broth), mustard powder, oatmeal and Worchestershire sauce to the pan, stir and bring to a simmer. Season with salt and pepper.
  6. Turn heat to low and simmer covered for 15 minutes. During this time prepare the potatoes.
  7. Serve with potatoes placed on a plate or shallow bowl and the meat mixture ladled on top.

A Few Notes

There are not many ingredients in this recipe, so the highest quality beef will really make a difference here. Also, if you can find the onion and potatoes from a local garden or farmer’s market, that will make this even better. I usually use beef bouillon cubes because I can keep them in the pantry for much longer than beef stock, but beef stock works very well if you have it. This meal can be prepared in about half an hour so it makes a great weekday meal, but hearty enough for a Sunday dinner as well. Please subscribe for more recipes like this and if you have any questions, leave them in the comments below. Thank you and enjoy!

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3 thoughts on “Mince and Tatties

    1. Hi Alicia, the mustard powder is also something that I haven’t seen written anywhere else. I found this recipe in an old book years ago and slightly modified to my taste. Please let me know if you try this recipe, and I hope you enjoy it!


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