Tattiesandmince Recipes

HAGGIS, NEEPS & TATTIES

Steps:

• Peel and quarter the potatoes and turnips or swedes.
• Place the haggis in a large pan of boiling water and cook according to the packet instructions.
• Cook the turnips or swedes and the potatoes in separate pans of boiling salted water for 20 to 25 minutes, or until tender. Drain the veg separately.
• Return the turnips or swedes to the pan, add half the butter and mash, keeping chunky. Season to taste. Cover to keep warm.
• Trim and roughly chop the spring onions. Melt the remaining butter in the potato pan, add the spring onions and cook for 1 to 2 minutes, or until softened. Return the potatoes to the pan and mash with the cream until quite smooth, seasoning to taste. Cover to keep warm.
• Remove the cooked haggis, cut open and place a portion onto each warmed plate. Divide up the turnips or swedes and potatoes (neeps & tatties) and serve.

NEEPS AND TATTIES

Steps:

• Place potatoes and swede in a large pot; cover with water. Bring to a boil. Cook until tender, about 15 minutes. Drain. Add butter and mustard powder; mash until well incorporated.
• Stir scallions, salt, and pepper into the mash.

NEEPS & TATTIES

Steps:

• Fill a large pan with cold water, add a good pinch of sea salt and put it on a high heat. Peel 1 large swede (roughly 1kg), and cut it into 2cm chunks. Once the water is boiling, add the swede and cook for 15 minutes. Meanwhile, peel 1kg of potatoes and cut them into 2.5cm chunks. When the 15 minutes is up, add the potatoes and cook for a further 10 to 15 minutes, or until everything is soft and cooked through. Drain, leave to steam dry for a minute, then mash with a good pinch of salt and white pepper and a knob of butter.

MINCE & TATTIES RECIPE - TRADITIONAL SCOTTISH COMFORT FOOD

Steps:

• Mash and prepare your potatoes to be ready when the mince is completely cooked.On medium heat in a large skillet, brown the beef and onions.Once cooked, add flour to mixture.Pour beef stock over mixture, lower heat and simmer 15-20 minutes.Serve the mashed potatoes with the meat - or serve the mashed potatoes on top of the meat - your preference!
• Kitchen Tip: I simmered the mince longer and added a smidge more flour for a consistency I desired. If you are a cook who likes to tweak recipes, this recipe can be easily tweaked for the preference of the audience regarding consistency and optional vegetables or Worcester sauce.

MINCE AND TATTIES

Steps:

• Heat the oil in a pan and sauté the onion until it is brown.
• Add in the mince and cook until well browned.
• Drain off the liquid.
• Add the carrots and oatmeal, mix well and pour in enough water to just cover.
• Crumble in the stock cubes, season and stir.
• Cover the pan and simmer the mince for about 20 minutes.
• Once the mince is cooked thicken the mince with about 3 teaspoons of gravy powder or cornstarch mixed with a little cold water.
• Serve the mince with boiled potatoes.

MINCE AND TATTIES

Steps:

• HowToStep
• Serve the mince in shallow bowls with buttered mash or boiled potatoes and a twist of black pepper.
• https://makeitscotch.com/recipe/mince-and-tatties/
• https://makeitscotch.com/wp-content/uploads/2013/08/RC_B251_MINCEandTATTIES-1-scaled.jpg

TATTIES AND MINCE

Steps:

• Using a wok, saute the ground sirloin over medium heat.
• When the meat is browned, drain it, but do not rinse.
• Turn heat to low and add spices (except bisto).
• Mix for 2 minutes.
• Mix 2 Tbsp bisto powder and 2 cups cold water together (not into the meat).
• Add roughly half of the gravy to the meat and increase heat to medium.
• stir for 5 minutes.
• Add the rest of the gravy.
• stir for 5-10 more minutes.
• Use the rest of the water and bisto to make more gravy and add slowly over 5 minutes.
• cook on low for 15-30 minutes until thick.
• wash, peel, boil and mash the potatoes.
• add milk and butter to the potatoes.
• When ready, serve meat over the potatoes.