Serving: 15

This is a dish I make often at home so simple and all the kids love it. I remember growing up mince and tatties was a dish we had loads back then the mince and onion was just boiled in water and then thickened with gravy granules. My method involved browning of the onions and the beef mince, this will give you loads of flavour and depth, I also like to add lots of carrots into the mix this is optional, most families have their own recipes so feel free to add whatever vegetables you like.

Creme Brulee


4Ib                                            Lean minced beef

4 medium                               Onions, finely diced

4                                                Carrots, peeled and diced

1 splash                                   Worcestershire sauce

4oz                                           Flour, optional


  1. Your first task is to set the oven on to preheat set to 150˚C/350˚F.
  2. Next finely dice your onion, once chopped, pop them into a pot and place onto the stove.
  3. Slowly cook the onions until they start to color. Once they are golden brown, remove them from the pot and pop the pot back onto the stove.
  4. Add a little oil to the pan then pop the pot back on the stove.
  5. You can now start adding you mince I tend to do this a little at a time as I do not want to over load the pan. You want to make sure that you always have a good sizzle from the pan the whole time you are browning. This browning process with really help develop flavor in the dish.
  6. Next dust in your flour, the flour will help thicken the overall dish, next add your cooked onions and diced carrots.
  7. Add enough water so that you have just covered the mince.
  8. I always cook stuff like this in the oven, long and slow at 150˚C/300˚F the reason I do this is so that I do not need to keep stirring it, so pop a lid on your pot and place into the over for 1 hour. You can also cook it on the stove if you wish.
  9. Once cooked double check the seasoning, I like a few good turns from the pepper mill. And finish with a splash of Worcestershire sauce ( I know this is not Scottish but tastes amazing).

Mashed Potatoes Ingredients

4Ib                                  Potatoes (see below)

4oz                                 Unsalted butter

6floz                                Milk



  1. I feel the secret to great mashed potatoes is following some very simple rules, make sure you use the correct potato Maris piper, King Edwards, or Desiree. Peel the potatoes with a potato peeler and not a knife as you will save putting loads of potato in the bin.
  2. Don’t cut the potatoes up too small for cooking as they tend to break up and make the mash watery and starchy.
  3. Place potatoes in a deep pan cover with cold water and a pinch of salt, bring to the boil slowly. Don’t keep stabbing them with a knife again it breaks them up.
  4. Once the water comes to the boil then turn down to a simmer and cook until tender.
  5. Drain the potatoes in a colander and allow to steam out for a few minutes, place back into pan and dry out slightly over a low heat.
  6. Now mash until smooth then add butter and milk making sure you do not allow the potatoes to cool down.
  7. I think the best way to mash them is through a potato ricer or a mouli grater makes the job easy and provides you with lump free mash and saves loads of time. 
  8. Taste for seasoning.


This will keep for 72 hours in the fridge. Mince will freeze well in zip bags defrost in the fridge over night.

Once cooked cool as quickly as possible, this can be done in the pot in a sink of ice-cold water of in a large tray.

To make the mince gluten free replace the flour with gluten free flour.

To make the potatoes dairy free change the butter to non-dairy butter.

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust