Mince and Tatties
L has promised to cook dinner for her grandad tonight. And his request is for mince and tatties. Good, basic food and very common from his childhood in Scotland. In terms of a national dish, it's a sort of Scottish spaghetti bolognaise, without the exotic bits and spuds instead of pasta.Ingredients
For the mince
1 tbsp vegetable oil
½ onion, chopped
2 smallish carrots sliced into discs
170g/8oz beef mince
tablespoon flour
small cup of stock
1/2 cupful of peas
For the tatties
3 potatoes, peeled and quartered
1 tbsp butter
salt and freshly ground black pepper, to taste
Method
Heat the oil in a large pan, over a moderate heat. Add the chopped onion and stir and cook until they are translucent. Then add the carrots and fry for a further 3 or 4 minutes.
Add the beef mince, and fry until the beef has browned. Sprinkle on the flour and stir. Add the beef stock to the pan and cook for about 30 minutes. 5 minutes before the end of the cooking time add the peas.
For the tatties
While the mince is cooking, put the potato into a saucepan with plenty of boiling water and boil until they are soft.
Drain them thoroughly, then mash them with the butter and seasoning.
…………..and serve
posted by Zoozan @ Sunday, March 05, 2006
1 Comments:
Forget mince and tatties - what on earth have you done to your template?
Hope you're having a lovely time x
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