Annabelle Waugh, with mom Patricia Donaldson.
When I was growing up, “mince and tatties” (Scottish for ground beef and potatoes) was something that my family ate at least once a week. My mother's version, which was never the same twice, usually included powdered gravy. This is my own simple but updated recipe.
- Portion size 4 servings
- Credits : Canadian Living Magazine
MethodIn saucepan, brown beef over medium-high heat, breaking up with spoon, about 5 minutes.
Add onion; cook, stirring occasionally, until browned, about 7 minutes.
Add 1/4 cup water and 2 tbsp of the butter; cook, scraping up browned bits, until butter is melted and no liquid remains. Stir in flour; cook, stirring, for 2 minutes. Gradually stir in beef stock; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened and liquid is reduced slightly, about 20 minutes.
Add carrots, Worcestershire sauce, 1/4 tsp each of the salt and pepper, and cloves; simmer, stirring occasionally, until carrots are tender, about 10 minutes.
Stir in peas; cook until heated through, about 2 minutes.
Meanwhile, in large saucepan of boiling salted water, cook potatoes until tender, about 25 minutes. Drain and return to pan; mash with milk and remaining butter, salt and pepper. Serve topped with meat mixture.
Nutritional facts Per serving: about
- Sodium 1651 mg
- Protein 36 g
- Calories 694.0
- Total fat 29 g
- Potassium 1924 mg
- Cholesterol 102 mg
- Saturated fat 14 g
- Total carbohydrate 75 g
- Iron 43.0
- Folate 38.0
- Calcium 13.0
- Vitamin A 82.0
- Vitamin C 63.0