Mince and Tatties

Guest Post: Mince and Tatties

From the great guest-poster, Luis Molina
This is a Scottish dish I heard about a couple of months ago.  It caught my interest as it is a common dish in Scotland, a country I’ve always had a fascination with – the people, their food, and its culture.  Information on the internet says that there’s no set recipe for this dish other than the use of minced meat, usually cheaper cuts of meat, like chuck, blade, or clod and served with mashed potatoes. Other ingredients like onions, carrots, and other root vegetables can be added.  For this recipe, I will be using onions, carrots, and peas.  Some other methods used in preparation include thickening agents like flour, oatmeal, or cornflour – I recommend adding a little bit of cornstarch with some cold water.

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Ingredients (substitutions are in parentheses):

For the mince:

2.5 lbs of minced meat

1 medium sweet onion (white or brown onion)

4 carrots

3 cups of wild boar stock (beef stock)

2 tbsp of oil (canola, vegetable, corn – not olive or coconut)

2 tsp cornstarch

¼ cup of cold water

Salt and pepper, to taste

For the tatties

6 white potatoes (russet, red, etc.)

1 cup of milk (half and half, heavy cream, whipping cream)

4 tbsp of rendered duck fat (butter)

Salt and pepper, to taste

Directions:
Using medium-high heat, add the oil to your pan, and sauté the onion until translucent/golden brown, but not allowing to burn.

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Add the minced meat and cook until browned.

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Add carrots, mix well, and add stock.

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Reduce heat to a simmer and allow it to reduce for about an hour and a half.

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Then, add the cold water with the cornstarch, and allow to simmer for another 30 minutes.  Add salt and pepper to taste.

While the meat is simmering, bring a pot of salted water to a boil.  Add potatoes and cook until they are tender.

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Transfer to a mixing bowl, and using either a masher or fork, break apart the potatoes while gradually adding the milk and duck fat.  Add salt and pepper to taste.

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Optional

In a small saucepan, heat about 14 oz. of canned peas, cook until tender, add about 1 tbsp of butter for flavor, and serve on the side of this dish.
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Beer Pairing: Belhaven Scottish Ale

For this dish, I went a more traditional route, and selected Scotland’s very own Belhaven Scottish Ale.  It pours a nice copper red and has aromas of caramel, bread, oats and apple.  Taste characteristics include toffee, caramel, a light nuttiness, and a yeasty earthiness.  The Scottish Ale is the perfect accompaniment to this Scottish dish!  Slainte!
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Published by

drinkandspoon

A 20-something living in Denver, attempting to whip up delicious recipes made with or paired with mostly local craft brews. If you like eating and drinking delicious things, this is the place to be.

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