Traditional Scottish Mince and Tatties vs Gaisburger Marsch (Swabian Beef and Noodle Stew)

Both dishes begin by browning beef and softening onion, yet they end up in very different places. Mince and Tatties keeps ground beef in a gravy thickened with flour and stock, studded with carrots and peas, then tops it with a separate mash made smooth and creamy with butter and milk. Gaisburger Marsch braises cubes of stewing beef in plenty of broth, simmering large chunks of potato, carrots and leek until tender but not mushy, then ladles everything over boiled spaetzle. One is thick and spoonable; the other is brothy, with tender noodles beneath the stew.