Traditional Scottish Mince and Tatties

• Flour1 tbsp flour
• Milk100ml milk
• Potato800g potatoes
• Carrot2 carrots
• Pea150g frozen peas
• SaltSalt, to taste
• Onion1 medium onion
• Butter50g butter
• Beef500g ground beef
• Broth500ml beef broth
• Oil1 tbsp vegetable oil
• PepperBlack pepper, to taste

How to Make It

• 1

  Begin by browning 500g of beef mince in a large, heavy-bottomed pot over medium-high heat with 1 tablespoon of oil. Break up the mince as it cooks for about 8-10 minutes, until it's evenly browned and no pink remains, then drain off any excess fat to keep the dish lean.

• 2

  Add 1 chopped onion and 2 chopped carrots to the pot with the browned mince. Sauté these vegetables for 5-7 minutes, stirring occasionally, until they soften slightly but don't take on too much colour.

• 3

  Stir in 1 tablespoon of flour (this helps to thicken the gravy beautifully) and then pour in 500ml of beef stock. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 30 minutes, allowing the flavours to deepen.

• 4

  After simmering, stir in 150g of frozen peas and continue to cook, uncovered, for another 5 minutes, allowing the gravy to thicken a little more. Taste and season generously with salt and freshly ground black pepper to your liking.

• 5

  While the mince simmers, prepare your tatties (potatoes): peel and chop 800g of potatoes into even-sized pieces. Place them in a saucepan, cover with cold, salted water, bring to a boil, and cook for 15-20 minutes until they are perfectly tender when pierced with a fork.

• 6

  Drain the cooked potatoes very well, returning them to the hot saucepan. Add 50g of butter and 100ml of milk, then mash them vigorously until they are wonderfully smooth and creamy. Season the mash with salt and pepper to taste.

• 7

  To serve this warming dish, ladle a generous portion of the savoury mince onto your plates. Top it off with a large dollop of the creamy mashed potatoes, creating a delightful contrast in textures.

• 8

  For a final flourish, you might sprinkle a little fresh, chopped parsley over the mashed potatoes. This not only adds a touch of vibrant colour but also a hint of fresh flavour.