Mince and tatties

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Mince and tatties is a popular Scottish evening dish, consisting of minced beef and mashed potato.

[edit] Preparation

It is quick and easy to prepare. Traditionally, the meat came from cheaper cuts of beef, such as Chuck and Blade or Neck and Clod, as opposed to the more fine grained cuts used for steaks or roasting joints. However in modern times steak mince is often used. Mince and Tatties has become a standard evening meal for a large section of Scots society.

There is no set recipe or form of cooking and large variations can occur from cook to cook. Essentially, however, the dish consists of varying amounts of onions, minced beef, carrots or other root vegetables, seasoning and stock (beef, chicken or lamb), to which some cooks add thickening agents such as cornflour.

[edit] In popular culture

There is a Mince 'n' tatties world championship held every January in the Mishnish Hotel in Tobermory on the Isle of Mull. Entrants have come from such diverse places as Australia, New Zealand, South Africa, France, Canada, Germany and different parts of the UK. Previous World Champions have included a university lecturer, a serving police officer, a parliamentary standards lawyer and the Tobermory lifeboat coxwain.