Mince and tatties
Scotland’s beloved savory beef and onion gravy with carrots and peas, spooned over buttery mashed potatoes.
- 50 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.80 a serving
- 530 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 3 russet potatoes, peeled and cut into 2-inch chunks
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 1 lb 85/15 ground beef
- 1 tbsp tomato paste
- 2 beef bouillon cubes
- 1 tbsp Worcestershire sauce
- ½ cup frozen peas
- 2 tbsp butter
- ⅓ cup milk
From your pantry
- 1½ tsp salt, divided
- 1 tbsp vegetable oil
- 1 tbsp all-purpose flour
- 1½ cups water
- ½ tsp black pepper
Each serving has about 530 calories, 28 g protein, 45 g carbs and 27 g fat, and costs about $2.80 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No russet potatoes? Yukon Gold potatoes work.
- No yellow onions? White onions or red onions work.
- No 85/15 ground beef? 90/10 ground beef works.
- No frozen peas? Frozen mixed vegetables work.
- No butter? Ghee works.
- No milk? Half-and-half works.
Steps
Tap an underlined word for a quick explanation.
Put the potatoes in a pot with 1 teaspoon salt and cold water to cover. over high, then boil 15 minutes, until a fork slides in easily.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heatTimer: 15 min
While they cook, heat the oil in a large over medium and cook the onion and carrots 5 minutes, until the onion is soft.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 5 min
Turn the heat to medium-high, add the beef, and cook 7 to 8 minutes, breaking it up, until no pink is left and browned in spots.
Medium-high heatTimer: 7 min 30 sec
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Stir in the tomato paste and flour for 1 minute.
Medium-high heat
in the bouillon cubes, pour in the water and Worcestershire, add the pepper, and . Turn the heat to low and cook 15 minutes, until thick and the carrots are tender.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Low heatTimer: 15 min
Stir in the peas for the last 3 minutes.
Low heatTimer: 3 min
the potatoes and mash them with the butter, milk and remaining ½ teaspoon salt until fluffy.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Dolly’s tip: Warm milk mashes in smoother than cold. Ten seconds in the microwave does it.Spoon the potatoes onto plates and ladle the over or alongside.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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