Mince and Tatties

Mince and Tatties is the epitome of Scottish comfort food. Classic staples of the region and prepped are cooked without fuss to create a from-scratch meal any time of the week.

It’s hard to pinpoint the first written recording of Mince and Tatties. Many sources say it became more popular in the 19th century, but it is hard to know where that claim is sourced from. Looking at the dish itself, it is easy to understand why this combination of minced meat and potatoes caught on. Minced meat was an economical way to get your meat, as it utilized cheaper, tougher cuts of meat. Potatoes have been an efficient and quick way to get nutrients without having to process them like you had to with grains.

This recipe starts with a base of onions and carrots. Once softened, the ground meat is added. Ground beef is the first go-to for this recipe, but it is a recipe of economics and allows for flexibility. Other ground meats like pork, turkey, venison, and lamb are all A-okay to use.

After cooking the ground meat, a bit of flour is added. This flour acts as a thickener, giving the mince a gravy with a nice body. Next, other enhancers like tomato paste, Worcestershire sauce, and beef stock are added. Everything is brought to a boil and reduced to a simmer, cooking until the liquid reduces.

While the onions and carrots are cooking for the base of the mince, go ahead and make the tatties. Bring the potatoes to a boil. Once the fork-tender, drain the pot, add the potatoes back in, and mash the potatoes as is, letting the steam escape from the potatoes. Next, the butter and heavy cream are mashed into the potatoes alongside salt and pepper.

Whether you serve them on top of one another or side by side on the plate, these Mince and Tatties are amazing regardless of how you serve and eat them!

The mince is super complex in flavor thanks to the vegetables, thyme, tomato paste, and Worcestershire sauce.

Even though the potatoes are simple, they are simple for a good reason. The rich and flavored gravy of the mince is balanced by the creamy, neutral base of the potatoes.

It’s more savory than an American Sloppy Joe and less spicy than an American chili. The Mince and Tatties recipe sits in a perfect middle ground. It can hold its own with its array of complex herbaceous and savory elements.

Servings: 6
Approx. 6–7 WW Points per serving (using 93% lean ground turkey)

For the Mince:

• 1 tablespoon unsalted butter
• 1 large onion, finely chopped
• 1 large carrot, finely diced
• 1½ pounds 93% lean ground turkey
• 1 teaspoon dried thyme
• 1 tablespoon all-purpose flour
• 1 tablespoon tomato paste
• 2 teaspoons Worcestershire sauce
• 3 cups low-sodium beef stock
• Salt and black pepper, to taste

For the Tatties:

• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1 tablespoon light butter
• ¼ cup fat-free half-and-half or skim milk
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley (optional)

Instructions:

1. Preheat a large skillet over medium heat. Melt the butter and sauté the onion and carrot for 5–6 minutes.
2. Add the ground turkey and cook until browned, breaking it up as it cooks.
3. Stir in the thyme, flour, and tomato paste. Cook for 1 minute.
4. Add Worcestershire sauce and beef stock. Bring to a simmer and cook for 15–20 minutes, until the mixture thickens.
5. Meanwhile, boil the potatoes in salted water until fork-tender, about 15–18 minutes.
6. Drain well and mash with the light butter and skim milk. Season with salt and pepper.
7. Serve the savory mince topped or alongside the creamy tatties.

Tip: For an even lower-point version, use 99% fat-free ground turkey and replace the butter with cooking spray.