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Instructions |
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Peel the potatoes and carrots. Make your mashed potatoes as normal (drain water and add a small amount of milk and butter before mashing the potatoes). This can be done as the mince is cooking and the mashed tatties made ready to time with the mince being ready.
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The mince should be browned in a frying pan over a medium heat along with the chopped onions, unless they have been liquidised in which case they should be added later. Remove from the heat and drain any excess oil. To keep the mince and tatties low fat no lard or cooking oil should be added. Instead just fry the mince as it is and brown in its own oils.
Add the liquidised carrots and or onions and chopped carrots depending on your own preference. Add the stock or gravy mixture and return to the heat. Bring to the boil and then turn down the heat and gently simmer for about thirty minutes.
If you are using a butchers bought white pudding (Mealie pudding) or haggis during your mince and tatties recipes then add it at the boiling and simmering stage. It should remain intact and cook thoroughly but if all the family enjoy the taste of white puddings and haggis then split the skin and stir throughout the mince mixture.
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If you are using a butchers bought white pudding (Mealie pudding) or haggis during your mince and tatties recipes then add it at the boiling and simmering stage. It should remain intact and cook thoroughly but if all the family enjoy the taste of white puddings and haggis then split the skin and stir throughout the mince mixture.
Once the mince is cooked serve with the mashed potato and any additional vegetables.
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Suggestions |
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Some chefs like to serve mince and tatties with neeps.
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Originally Submitted
9/30/2012
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 Recipe "Pin It")
