Picture this - summer of '78, we've been papped oot the world cup, I'm gettin married in the mornin. Me and the boys from the Granton factory hit Junction Street for a couple jars, ease the nerves. Wake up absolutely steamin in the neighbours front room, knifes getting swung aboot, the lot. Went by the local cafe for a plate of mince n tatties to get me groovin again. That's me and Debbie married 44 year on 12th June! Great vid, cheers Ron j.
Thank you for uploading this video clip, my father was born in Scotland. Never made this lol, tripe, made a awesome pea soup family still remember it. But when I was younger, he take me to Karney NJ where he would get all his Scottish foods the one thing I always loved was the Scottish meat lies right out the oven. As a retired chef I still love them.Thanks for the video 🙏🙏👍
The more simpler the dish the more greater the taste,you just can't beat plain simple cooking,dishes like this just reminds me what my nan would cook,and the kind of meal I grew up with as a child.
Simply the best!….better than all the rest!🤗 This recipe was the best in WW2. It kept us going, we were rationed. Only babies were rationed for O.J.!! Meat was rationed, mince and tatties were a feast back then! 🙏🏽🏴🇨🇦👍🏻
You love your savoury meals to be bland as ice-cubes because you were raised on a diet of bland food. British savoury meals are ATROCIOUS at best because they are bland as fucking ice-cubes; shocking considering that the British had the privilege of spending 200 years in India. Even dogs in India have infinitely superior taste in food than vast majority of white people.
I didn't learn this till latter in life. If you carmelise (brown) your onions and carrots FIRST, it brings out the sweetness of the vegetables. Then add the meat. If any of the veggies have stuck to the bottom of the pan (but not burned), through not stirring, just adds to the flavor. Greetings from Indiana, USA! Really nice, simple recipes.
I was born in Scotland and moved to Australia in 1970, my dad made this nearly every night = friday night was chip night and sunday was roast night. I moved to America 4 years ago and made this for my American husband - he loved it, so now I make it for him at least once a week
@@beverlyharward9631 We are allowed to suggest other channels you know. How do you think channels get spread around to increase their numbers. It's by sharing, and praising channels to others. If you wait for RUclips to randomly send them out, it may not ever get to you. As Maria was born in Scotland, I thought she may enjoy knowing about other channels to include. Even channel creators post other channel links for their subscribers.
@@maggiedoor6093 I also mention other channels as do most people on here. You're not saying one is better than the other, just that it's good to find similar channels that can widen your repertoire on recipes etc. 👍🏻
Alright big man 💪 I'm making this right now 😀 I brown my onions and carrots first then add the mince to the onions and carrots to brown the mince 😉 game changer 💥
Wow ... carrots! You must've grown up on the flash side of town m8. This really brings back the memories. I was pretty much raised on this stuff here in NZ back in the 70's. Thanks for the recipe. Much appreciated,
Mince and Tatties is a dish I used to have so many times when I was young My dad was from Scotland and when we visited my grandparents I always remembered it tasted better in Scotland my Dad always said that the best beef was Scottish beef haha thanks for sharing this recipe new friend and supporter here have an awesome day.
I always add a handful of frozen peas at the end and if I have any bits of bacon left over add that and for a difference a good teaspoon of curry powder and serve over rice. In these tight times more families will be looking to mince although the price has jumped like everything else. Blessings and thankyou from down under.
Ive ad it quite a few times in the last few weeks because its ended up in the reduced section at the supermarket - not selling so well at the more expensive price - evey cloud has a silver lining as the saying goes
Brilliant. What I think is especially Scots are the long, empty pauses, with no commentary at all. No small talk. Just what you need to know. I like it,
Hello from Australia! I just stumbled upon this video, good stuff. I used to live with a Scottish bloke, would have been 10 years ago now, he would sometimes make this. I got to try some one day and it was very good, it's really amazing what can be done with a few simple ingredients. I will definitely be making this in the near future. You just got yourself another subscriber :)
Omg that looks gorgeous. My favourite meal growing up in Glasgow. It's the Scottish national dish in my house. I'm going to have it tonight now I've slobbered over that.
Good, simple, home made food. That's what's missing in Britain and everywhere else today. Whenever I've visited Britain, the whole food outlet industry is foreign and I've found it impossible to find a place that serves old British recipes, such as this one, simple, honest and tasty food. Thank you for a great recipe and beat of luck.
ALL British savoury meals are bland as fucking ice-cubes. I watched a TV documentary on British savoury meals, and was utterly shocked when the narrator revealed that the most popular British meal is Fish & Chips, considering that straight out of a deep fryer Fish & Chips taste of nothing but cooking oil, how delicious can Fish & Chips be?, the answer is not tasty at all. It’s utterly shocking that British savoury meals should be so bland, considering that the British spent 200 years in India. Even the most basic Indian meal tastes infinitely more pleasurable than the best of British.
@@PSYCHIC_PSYCHO Well, I remember many years ago, when I used to visit Britain regularly, there was a Fish & Chips place in Dover and I really liked it. Somehow they managed to do this dish in a way, that it didn't taste like cooking oil and the chips were great too. Whenever driving through Dover I had to stop, enjoy a portion and after that felt like "now I'm in Great Britain again". For the indian dishes: I enjoyed them while in India, but having a european stomache, you need to be very carefull especially in southern India: the dishes are extremely spicy. I remember asking a waiter in the backwaters area if a dish was spicy and he replied: "No, not spicy. Very nice. Not spicy." The next thing after trying the not spicy dish was dashing to the buffet looking for the joghurt, because my mouth was burning and I had difficulty to breath. The waiter came, looked troubled, and said: "But not spicy. Really not spicy." For me british food was much more safe than indian food (where a spicy cookie got me sick for two days).
Being Aussie, we grew up eating savoury mince. Haven’t made it for a while, but you’ve reminded me it doesn’t have to be complicated. I’ll be eating it more as the cold weather sets in.
Hard to beat a plate of mince & tatties. I always like peas with mine too. Being a mean East coaster I always follow a wee trick my granny taught me. Instead of thickening with cornstarch I pop in a couple of handfuls of porridge oats [the rolled kind]. It thickens up the mince & makes it go a lot further which is good if you're trying to make the pennies go a bit further. It's also good for you as it adds fibre which is good for your digestion & adds a slightly nutty flavour. Like you say though, once you've learnt this you can use it as a base for so many meals like spaghetti bolognese, chilli, cottage pie, mince pie, mince & doughboys [dough balls] , pasta bakes... the list goes on. Have subscribed & good luck with the channel.
@@zonacrs I have used them as I've gotten older & you're right they work & taste great. Don't think my old Scottish Grannyhad ever heard of them back then. [Though on reflection she did use cornmeal in some of her baking, but I don't think she would have thought of using it like that. Plus oats were one of the things they grew on the farm so she had lots of them.] Come to think of it I don't think I had Polenta 'till the 1980's, even spaghetti was a rare treat in the 1970's, pretty rural here in Scotland back then. 😁
@@Getpojke Cool. Thanks for sharing. I use oats in my meatloaf, now I need to think about grits instead! Going to give that mince a try here in the U.S. Pretty similar to a cottage pie I make.
Stumbled on your channel also. I love cooking and trying home made rustic food from around the world. I traveled to Scotland and never had the pleasure of trying this dish. Thank you from Utah
I add peas in mine. And sometimes if you don’t have the jelly stock you can add a wee bitty marmite. Also, if you’ve no cornflour, a couple spoons ready brek straight in thickens it with no lumps or taste. I’ve also used instant mash before as a thickener
Just Love your Flog…..I have been in Canada for 47Years…..and I make this on a regular basis…..my kids love it….so does my Grandchildren…. I have fond memories of this dish….between my mum and my Granny….Thank-You…loved watching 🇨🇦🏴
Hi. My mom's entire family came over from Scotland. Mom was raised by her grandparents Crowe here in the States. Grandma Crowe made a variation of this dish, also called mince. She didn't brown the meat but rather minced it in the pot, with whatever cooking liquid she used, by hand. No carrots, but lots of peas and served over mashed potatoes. My mom called it horsemeat🙃. When I was a kid, my girlfriends joined us for dinner. Horsemeat was very popular, and Mom loved feeding all of "her" kids.
I’ve been looking for Scottish recipes to show my kids!!!! Bring them some of their heritage. I’m so glad I found you!!! Thank you for doing this. We’re having this tonight!!!
There’s no need for corn starch if you use less water pal 😉 Also, the addition of HP sauce into the pot 5 mins before serving is a real game changer 😁 Thanks for the upload 👍
When our rellies came over from Scotland, they taught my aunt (first generation American) how to make this and we often had it at her house. I make it to this day. My father LOVED it.
Another tip is put Bovril into the mince as well as those stock cubes etc... and some mixed herbs...Also don't use cornflour use that instant onion gravy granules...works a treat and adds flavour......
When i make mince n tatties, i place the raw mince in a hot pan with no oil added, sear it all till there`s no red bits seen. I also like to chew the onion when its cooked and the carrots i do the same as you do. I add an oxo cube and to thicken it i add a couple of teaspoons of bisto gravy granules, always stirring it to see if more is needed. I buy either steak mince ( 2lb ) or beef mince which i find has less fat from the butcher. Tatties are always mashed, just like yours. Forgot to say, always brown your veg before adding to the mince, it tastes much better.
I recently found out that my 7th great grandfather came to Maryland from Scotland in 1667 making my family one of the first family’s of Maryland. This meal looks like many that I had as a kid. Can’t wait to make it.
Thank you so much.l have just enjoyed this for my tea and it was delicious . Having been recently widowed I struggle with what to cook for myself every day. This is something I can batch cook and freeze. I have never managed to make mince so tasty. Look forward to more recip.
“Satisfying”?, you call that so-called meal in the video “satisfying”?; in that case you don’t know what ‘satisfying’ means; ALL British savoury meals are bland as fucking ice-cubes. I watched a TV documentary on British savoury meals, and was utterly shocked when the narrator revealed that the most popular British meal is Fish & Chips, considering that straight out of a deep fryer Fish & Chips taste of nothing but cooking oil, how delicious can Fish & Chips be?, the answer is not tasty at all. It’s utterly shocking that British savoury meals should be so bland, considering that the British spent 200 years in India. Even the most basic Indian meal tastes infinitely more pleasurable than the best of British.
@@PSYCHIC_PSYCHO I dunno I blacken everything in tumeric, cayenne and garlic but I think if you can't enjoy a simple meal of simple ingredients then your local ingredients probably suck
Mince and mash.. and peas, were a New Zealand staple too. Usually in a pie. Hearty and heart-warming. Just made some last night but with beef sausages, tomato paste, frozen peas carrot, corn and a few mushrooms, celery cooked in bacon fat. Shes a beauty, thanks Single Dad!🎊🎊💯👏🏽
I have added another soul to you population. This is Simple Wholesome stuff and good to eat allways. Looking forward to other episodes you have. The display said you had close to a thousand subscribers at the time I watchd this. I also agree wholeheartedly with dennis neison below about simplicity, even plain, and flavour. The great Chefs are - well great - but am I ever going to eat their complicated masterpieces (this side of a lottery win) which is why I put more credance on this and similar.
Good thinking!! This mince and tatties have been a main meal in Scotland for ages, I grew up on it during WW2 That’s when we got our meat rations!! I had 4 brothers, and a sister. Scotch Broth, always on the stove, mince and tatties, when it was a feast!! Those were the good times! I am the only one left. ..I still make mince and Tatties for my family at 91!! ..old habits die hard. Use Bisto for your gravy to thicken, and a wee bit of flour!…Enjoy.👌🏴🇨🇦❤️
My grandparents were from Glasgow so I'm very familiar with mince and mashed potatoes, in fact, it's one of my, and my children's, favorite thing to eat. P.S. I add celery as well to mine.
Going back to watch some of your earlier videos. Another easy meal. I like how you have progressed with talking during the video and become more relaxed!! As always thanks from across the pond!
Being an Ausie living in Sweden, you have reminded me of food we had at home, I will certainly get to and make it as soon as it stops raing here and I can get the mince. Thanks for the inspiration.
22 years ago I was a single dad money was tight and trhis was our goto sunay dinner with dumplings made enough to carry over for mondays tea present day still a family favorite subscribed due to the channel name all the best.
Hello for the USA. Your video popped up in my feed. My wife died last year so I'm always looking for easy/simple recipes. Will definitely have to give this a try.
I used to make this all the time when my son was little, it's very useful if you're on a budget which I was at the time....would also make a couple of dumplings to go in it to bulk it out....yummy!
A Bay leaf or two and tomato puree, subscribed straight away m8 , liked your style,,,,,,,,,Alan from Dumfries, but now expat in Thailand for 15 years, where you from Lad.
I also add turnip to this traditional dish, maybe more of a northern Scottish thing also skirly (fried onion with oatmeal) on the side. Thanks for posting! 👍
Mince, tatties & neeps... braw! I love skirly/skirlie too & keep banging on about it but few folk seem to know what it is. Think like with the neeps its maybe more of a North -East Scots thing? Though funnily I was watching MasterChef (UK) the other day & one of the contestants made skirlie... though she kind of mucked it up made it look like porridge. Think she'd used rolled oats rather than pinhead oatmeal. Skirlie can give me awful heartburn but it worth it though, great with mince & tatties, a cottage pie topping, stovies, roast chicken... [always like some pickled beetroot with it too!] 😋
Brilliant! Magic even! From 1968, a F'k'ng Sassenach Irish Stud'nt in Ed'nb'ro' (under- and post-graduate) until 1983. Learnt this early on as well as Stovies, Scotch Pies and ... Haggis. (Wonderful Haddock, including Arbroath Smokies!). A Scotophile ever since, I look forward to your Stovies recipe. Well spoken and presented, you're a pal. Mince and tatties were the hors d'oeuvres to Bridge (the card game) and exotic cheroots in the 70s. Deep fried pizza in Tollcross on the way hame, with or without the polis.
Good hearty food, simple fresh ingredients with loads of flavour. Comforting and warming! I also add my stock cubes when the mince is cooking down, it goes right in and adds lovely beefy flavour to the dish! Thank you for sharing your method and subscribed 😊 best wishes to you
Your, making me hungry, I live in Ireland, BUT never stopped making my , favourite Scottish traditional dishes. I use cornflour also very natural. Dosent affect the flavour. Well done. Much love Georgie.
Good Canadian comfort food for us as well. Thanks for sharing your version , after watching this is what's for dinner tonight for us. Sometimes figuring out what to make is hard unless I have a sudden craving for something in particular. Was uninspired until I saw your video. New sub here now, happy to browse your older vids for more dinner ootions. Cheers :))
An even easier way to make the cornflower thickener... Get a jar, put in the cornflower and liquid, close up the jar and shake for 30 seconds, then pour the thickener into the cooking pot. Faster, cleaner, and no lumps. 💕❤️💕 Thanks for the video.
@@craigs-hz9oo LOL! LOL! LOL! My! You are very immature aren't you? I feel very sorry for you spending a very miserable Christmas all by yourself, trolling the internet. So sad...
I had this in Dundarton but the difference was the onions were fried first to get the flavour from them. They also did a version with loads of different mixed herbs which was amazing. Cook that one at home.
My mum was Scottish we had this about 3 or 4 times a week to be honest she wasn’t the greatest cook but when you are hungry it’s lovely I still make it to this day the family tradition lives on I’m no great cook either lol
Picture this - summer of '78, we've been papped oot the world cup, I'm gettin married in the mornin. Me and the boys from the Granton factory hit Junction Street for a couple jars, ease the nerves. Wake up absolutely steamin in the neighbours front room, knifes getting swung aboot, the lot. Went by the local cafe for a plate of mince n tatties to get me groovin again. That's me and Debbie married 44 year on 12th June! Great vid, cheers Ron j.
Thank you for uploading this video clip, my father was born in Scotland. Never made this lol, tripe, made a awesome pea soup family still remember it. But when I was younger, he take me to Karney NJ where he would get all his Scottish foods the one thing I always loved was the Scottish meat lies right out the oven. As a retired chef I still love them.Thanks for the video 🙏🙏👍
The more simpler the dish the more greater the taste,you just can't beat plain simple cooking,dishes like this just reminds me what my nan would cook,and the kind of meal I grew up with as a child.
Simply the best!….better than all the rest!🤗 This recipe was the best in WW2. It kept us going, we were rationed.
Only babies were rationed for O.J.!! Meat was rationed, mince and tatties were a feast back then! 🙏🏽🏴🇨🇦👍🏻
You love your savoury meals to be bland as ice-cubes because you were raised on a diet of bland food. British savoury meals are ATROCIOUS at best because they are bland as fucking ice-cubes; shocking considering that the British had the privilege of spending 200 years in India. Even dogs in India have infinitely superior taste in food than vast majority of white people.
I didn't learn this till latter in life. If you carmelise (brown) your onions and carrots FIRST, it brings out the sweetness of the vegetables. Then add the meat. If any of the veggies have stuck to the bottom of the pan (but not burned), through not stirring, just adds to the flavor. Greetings from Indiana, USA! Really nice, simple recipes.
I’m going to try that.
I do the meat, nicely browned and use the carrots and onions to deglaze the meat fond. Much more "beefy" flavor that way.
I do the onions first then the mince and add the carrots quite a bit later depending on how long i planning on simmering the mince
It’s not meant to have sweetness in it. Not authentic Scottish!
I was born in Scotland and moved to Australia in 1970, my dad made this nearly every night = friday night was chip night and sunday was roast night. I moved to America 4 years ago and made this for my American husband - he loved it, so now I make it for him at least once a week
What's for tea is another Scottish channel for recipes. I love this simple supper.
@@maggiedoor6093 rude
@@beverlyharward9631 We are allowed to suggest other channels you know. How do you think channels get spread around to increase their numbers. It's by sharing, and praising channels to others. If you wait for RUclips to randomly send them out, it may not ever get to you. As Maria was born in Scotland, I thought she may enjoy knowing about other channels to include. Even channel creators post other channel links for their subscribers.
@@maggiedoor6093 I also mention other channels as do most people on here. You're not saying one is better than the other, just that it's good to find similar channels that can widen your repertoire on recipes etc. 👍🏻
@@maggiedoor6093 Well said Maggie Door….nothing wrong with your comment.
Alright big man 💪 I'm making this right now 😀 I brown my onions and carrots first then add the mince to the onions and carrots to brown the mince 😉 game changer 💥
I like frozen peas as well. Nice simple and has everything u need. Good job.
Yep and a nice slice of puff pastry to give a bit of a crunch is great as well. Appreciate the feedback
A Scottish classic and some of the best comfort food. Loads of carrots, love it! 😋👍
We love carrots in our house too
My husband cooks this every weekend. So nice to see you cook it. I am Nigerian and I love it. ❤
That’s wonderful, Scottish recipes are the best!…just sayin’ 👍🏻🏴🇨🇦🙋♀️
It's more the whole of Britain not just our Scots cousins....
Wow ... carrots! You must've grown up on the flash side of town m8. This really brings back the memories. I was pretty much raised on this stuff here in NZ back in the 70's. Thanks for the recipe. Much appreciated,
I forgot about this! My mom, from Glasgow, used to make this when I was a kid. She also made stovies.
Mince and Tatties is a dish I used to have so many times when I was young My dad was from Scotland and when we visited my grandparents I always remembered it tasted better in Scotland my Dad always said that the best beef was Scottish beef haha thanks for sharing this recipe new friend and supporter here have an awesome day.
❤ this. Everyone has their own wee recipe versions. Yours looks fab 👏🏼👏🏼👏🏼
I always add a handful of frozen peas at the end and if I have any bits of bacon left over add that and for a difference a good teaspoon of curry powder and serve over rice. In these tight times more families will be looking to mince although the price has jumped like everything else. Blessings and thankyou from down under.
Ive ad it quite a few times in the last few weeks because its ended up in the reduced section at the supermarket - not selling so well at the more expensive price - evey cloud has a silver lining as the saying goes
Brilliant. What I think is especially Scots are the long, empty pauses, with no commentary at all. No small talk. Just what you need to know. I like it,
I actually thought the screen froze and kept hitting the pause button instead 😁
Down to earth cooking,more please x
Thanks x
Hello from Australia! I just stumbled upon this video, good stuff. I used to live with a Scottish bloke, would have been 10 years ago now, he would sometimes make this. I got to try some one day and it was very good, it's really amazing what can be done with a few simple ingredients. I will definitely be making this in the near future. You just got yourself another subscriber :)
Omg that looks gorgeous. My favourite meal growing up in Glasgow. It's the Scottish national dish in my house. I'm going to have it tonight now I've slobbered over that.
I"ll be making this on my Friday... thank you ... God Bless you
Good, simple, home made food. That's what's missing in Britain and everywhere else today. Whenever I've visited Britain, the whole food outlet industry is foreign and I've found it impossible to find a place that serves old British recipes, such as this one, simple, honest and tasty food. Thank you for a great recipe and beat of luck.
sorry, meant to say best of luck🙂
ALL British savoury meals are bland as fucking ice-cubes. I watched a TV documentary on British savoury meals, and was utterly shocked when the narrator revealed that the most popular British meal is Fish & Chips, considering that straight out of a deep fryer Fish & Chips taste of nothing but cooking oil, how delicious can Fish & Chips be?, the answer is not tasty at all. It’s utterly shocking that British savoury meals should be so bland, considering that the British spent 200 years in India. Even the most basic Indian meal tastes infinitely more pleasurable than the best of British.
@@PSYCHIC_PSYCHO Well, I remember many years ago, when I used to visit Britain regularly, there was a Fish & Chips place in Dover and I really liked it. Somehow they managed to do this dish in a way, that it didn't taste like cooking oil and the chips were great too. Whenever driving through Dover I had to stop, enjoy a portion and after that felt like "now I'm in Great Britain again".
For the indian dishes: I enjoyed them while in India, but having a european stomache, you need to be very carefull especially in southern India: the dishes are extremely spicy. I remember asking a waiter in the backwaters area if a dish was spicy and he replied: "No, not spicy. Very nice. Not spicy." The next thing after trying the not spicy dish was dashing to the buffet looking for the joghurt, because my mouth was burning and I had difficulty to breath. The waiter came, looked troubled, and said: "But not spicy. Really not spicy."
For me british food was much more safe than indian food (where a spicy cookie got me sick for two days).
@@PSYCHIC_PSYCHO fish and chips taste great especially blue cod in NZ 👍
@@sharonmcauley8735 Fish & Chips would taste considerably better if the fish was marinated for 24 hours in a chilli and spice sauce.
I followed and made your recipe to the letter and I loved it...thanks for that 💪
That pots definitely traveled the world yeah lol gotta love our old tools eh. Good vid . Liked and subbed
Being Aussie, we grew up eating savoury mince. Haven’t made it for a while, but you’ve reminded me it doesn’t have to be complicated. I’ll be eating it more as the cold weather sets in.
Same!! If there was any left overs, we loved it cold the next morning on toast! Cheers from Aotearoa NZ.
Ok, I'm probably missing some important Aus/NZ cooking details here, but is there a _non_ savoury mince?
@@Evan490BC it’s what we call it. Simple.
@@angemaidment5640 Oh, I see: sour lemons, salty salt, cold ice, etc. Got it!
Yes it’s reminded me of savoury mince too and how simple and lovely it was . I’m in Melbourne and will be doing this too as the cold weather arrives .
Simple, tasty and nourishing - You can't beat traditional meals like this.
I always start on the mince and stews when winter hits.
Hard to beat a plate of mince & tatties. I always like peas with mine too.
Being a mean East coaster I always follow a wee trick my granny taught me. Instead of thickening with cornstarch I pop in a couple of handfuls of porridge oats [the rolled kind]. It thickens up the mince & makes it go a lot further which is good if you're trying to make the pennies go a bit further. It's also good for you as it adds fibre which is good for your digestion & adds a slightly nutty flavour.
Like you say though, once you've learnt this you can use it as a base for so many meals like spaghetti bolognese, chilli, cottage pie, mince pie, mince & doughboys [dough balls] , pasta bakes... the list goes on.
Have subscribed & good luck with the channel.
Oooooh gonna give the oats a try hummmmm
Gram used oats or the starch water from the boiled tatties As a thickener. Great tricks.
Grits or Polenta (pretty similar) are another great option to oats.
@@zonacrs I have used them as I've gotten older & you're right they work & taste great. Don't think my old Scottish Grannyhad ever heard of them back then.
[Though on reflection she did use cornmeal in some of her baking, but I don't think she would have thought of using it like that. Plus oats were one of the things they grew on the farm so she had lots of them.]
Come to think of it I don't think I had Polenta 'till the 1980's, even spaghetti was a rare treat in the 1970's, pretty rural here in Scotland back then. 😁
@@Getpojke Cool. Thanks for sharing. I use oats in my meatloaf, now I need to think about grits instead! Going to give that mince a try here in the U.S. Pretty similar to a cottage pie I make.
I made this tonight mate! Absolutely brilliant and the wee one loved it too! Thank you and great channel btw
This look delicious! The kind of food I like - simple and wholesome. Once again Thank you for sharing :)
Thank you x
Try it, you’ll love it! 👌🏴🇨🇦😘
Stumbled on your channel also. I love cooking and trying home made rustic food from around the world. I traveled to Scotland and never had the pleasure of trying this dish. Thank you from Utah
That looks good & you did a nice job. Good luck on your channel
Can't beat mince stew on a cold day. Simple dish that is very tasty and comforting. Subscribed.
Good to hear a familiar accent for once, think ill sub; handy af. Excellent instructional video boss.
Full respect.
Edinburgh, Scotland.
I add peas in mine. And sometimes if you don’t have the jelly stock you can add a wee bitty marmite. Also, if you’ve no cornflour, a couple spoons ready brek straight in thickens it with no lumps or taste. I’ve also used instant mash before as a thickener
Aye I use Marmite as well, but not stock cubes. Stick cubes are nearly all yeast extract anyway.
Yeah peas in it is lovely you could add mushrooms as well if you like
Very nice. Going to make this. I love garlic so adding that.
Just Love your Flog…..I have been in Canada for 47Years…..and I make this on a regular basis…..my kids love it….so does my Grandchildren…. I have fond memories of this dish….between my mum and my Granny….Thank-You…loved watching 🇨🇦🏴
I'm from San Diego, CA and now live in Las Vegas. I can't wait to make this. I have always wanted to taste this. Thank you for the recipe❤😊
Adding the cooking stock to make the cornflour slurry was a great idea I'd never thought of, before! Game changer!
Hi. My mom's entire family came over from Scotland. Mom was raised by her grandparents Crowe here in the States. Grandma Crowe made a variation of this dish, also called mince. She didn't brown the meat but rather minced it in the pot, with whatever cooking liquid she used, by hand. No carrots, but lots of peas and served over mashed potatoes. My mom called it horsemeat🙃. When I was a kid, my girlfriends joined us for dinner. Horsemeat was very popular, and Mom loved feeding all of "her" kids.
I’ve been looking for Scottish recipes to show my kids!!!! Bring them some of their heritage. I’m so glad I found you!!! Thank you for doing this. We’re having this tonight!!!
Hope you enjoy
What's for tea? Channel has loads of traditional Scottish recipes.
There’s no need for corn starch if you use less water pal 😉
Also, the addition of HP sauce into the pot 5 mins before serving is a real game changer 😁
Thanks for the upload 👍
When our rellies came over from Scotland, they taught my aunt (first generation American) how to make this and we often had it at her house. I make it to this day. My father LOVED it.
I like I will make is a very good meal - much potato much and riice or Pasta on the day Tank you you make me happy .
Another tip is put Bovril into the mince as well as those stock cubes etc... and some mixed herbs...Also don't use cornflour use that instant onion gravy granules...works a treat and adds flavour......
Nice one mate, i love making this now and again, my mum puts half a packet of dried minestrone soup in hers with a dash of Worchester and garlic.
When i make mince n tatties, i place the raw mince in a hot pan with no oil added, sear it all till there`s no red bits seen. I also like to chew the onion when its cooked and the carrots i do the same as you do. I add an oxo cube and to thicken it i add a couple of teaspoons of bisto gravy granules, always stirring it to see if more is needed. I buy either steak mince ( 2lb ) or beef mince which i find has less fat from the butcher. Tatties are always mashed, just like yours. Forgot to say, always brown your veg before adding to the mince, it tastes much better.
I recently found out that my 7th great grandfather came to Maryland from Scotland in 1667 making my family one of the first family’s of Maryland. This meal looks like many that I had as a kid. Can’t wait to make it.
Amazing.
Lois Bowers that's amazing you've traced back that far. Blessing to you all.
Thank you so much.l have just enjoyed this for my tea and it was delicious . Having been recently widowed I struggle with what to cook for myself every day. This is something I can batch cook and freeze. I have never managed to make mince so tasty. Look forward to more recip.
Fantastic great job , thanks
Superb thanks a lot im a body builder and this meal is gona help me a lot thank u brother excellent video 👍🙏🇬🇧💪
Love your rough and ready approach. Mouthwatering video!
This is my absolute go to dish!!
i wondered how my mum used to do this , thank you now i know !! Brilliant !!!!
Isn't it weird how the most basic, simple things can be so utterly satisfying to eat. Not a star anise or truffle in sight.
The OXO has all sorts of ingredients.
Or nuts, just REAL MEAT AND REAL VEG, REAL COOKING, ,ALL NEEDED TO FEED THE BODY 😷 no pizza kebab or veggie type 😵😞😫😱 ARGH
“Satisfying”?, you call that so-called meal in the video “satisfying”?; in that case you don’t know what ‘satisfying’ means; ALL British savoury meals are bland as fucking ice-cubes. I watched a TV documentary on British savoury meals, and was utterly shocked when the narrator revealed that the most popular British meal is Fish & Chips, considering that straight out of a deep fryer Fish & Chips taste of nothing but cooking oil, how delicious can Fish & Chips be?, the answer is not tasty at all. It’s utterly shocking that British savoury meals should be so bland, considering that the British spent 200 years in India. Even the most basic Indian meal tastes infinitely more pleasurable than the best of British.
@@PSYCHIC_PSYCHO Don't cry, baby boy.
@@PSYCHIC_PSYCHO I dunno I blacken everything in tumeric, cayenne and garlic
but I think if you can't enjoy a simple meal of simple ingredients then your local ingredients probably suck
Mince and mash.. and peas, were a New Zealand staple too. Usually in a pie. Hearty and heart-warming. Just made some last night but with beef sausages, tomato paste, frozen peas carrot, corn and a few mushrooms, celery cooked in bacon fat. Shes a beauty, thanks Single Dad!🎊🎊💯👏🏽
Great and easy to follow guide there so will be making this as soon as!!!
My grandma used to make her mince like this. Absolutely gorgeous! Many thanks for sharing this.
I have added another soul to you population. This is Simple Wholesome stuff and good to eat allways. Looking forward to other episodes you have.
The display said you had close to a thousand subscribers at the time I watchd this. I also agree wholeheartedly with dennis neison below about simplicity, even plain, and flavour. The great Chefs are - well great - but am I ever going to eat their complicated masterpieces (this side of a lottery win) which is why I put more credance on this and similar.
Good thinking!! This mince and tatties have been a main meal in Scotland for ages, I grew up on it during WW2
That’s when we got our meat rations!! I had 4 brothers, and a sister. Scotch Broth, always on the stove, mince and tatties, when it was a feast!! Those were the good times! I am the only one left. ..I still make mince and Tatties for my family at 91!! ..old habits die hard. Use Bisto for your gravy to thicken, and a wee bit of flour!…Enjoy.👌🏴🇨🇦❤️
Just had it for tea.can't beat it
My grandparents were from Glasgow so I'm very familiar with mince and mashed potatoes, in fact, it's one of my, and my children's, favorite thing to eat. P.S. I add celery as well to mine.
Going back to watch some of your earlier videos. Another easy meal. I like how you have progressed with talking during the video and become more relaxed!!
As always thanks from across the pond!
Yum Yum could do with a plate right now looks very tasty
An excellent, clear, easy to follow presentation.
Being an Ausie living in Sweden, you have reminded me of food we had at home, I will certainly get to and make it as soon as it stops raing here and I can get the mince. Thanks for the inspiration.
22 years ago I was a single dad money was tight and trhis was our goto sunay dinner with dumplings made enough to carry over for mondays tea present day still a family favorite subscribed due to the channel name all the best.
Hello for the USA. Your video popped up in my feed. My wife died last year so I'm always looking for easy/simple recipes. Will definitely have to give this a try.
So sorry for your loss. 🏴🇨🇦🌹
@@bettyrobb8219 Thank you, she was one of the early victims of COVID. It destroyed the lining in her lungs. She died in January of last year.
Hello I am possum and I think your dish looks really nice yum I love simple home cooking hope to see more video's have a great day possum 😀
Thankyou so much 😀
I used to make this all the time when my son was little, it's very useful if you're on a budget which I was at the time....would also make a couple of dumplings to go in it to bulk it out....yummy!
A Bay leaf or two and tomato puree, subscribed straight away m8 , liked your style,,,,,,,,,Alan from Dumfries, but now expat in Thailand for 15 years, where you from Lad.
My mother always added a good splodg of tomatoe sauce and Worcestershire sauce. Delicious!
Or a splash of HP sauce...so good..
Absolutely delicious 😋 making it again just now 😊
That’s dinner sorted! Thank you for sharing. From Australia.
Wow looks lovely. Love the idea of mixing the oxo cubes in with the beef also. Nice job 👍
I also add turnip to this traditional dish, maybe more of a northern Scottish thing also skirly (fried onion with oatmeal) on the side. Thanks for posting! 👍
Mince, tatties & neeps... braw!
I love skirly/skirlie too & keep banging on about it but few folk seem to know what it is. Think like with the neeps its maybe more of a North -East Scots thing?
Though funnily I was watching MasterChef (UK) the other day & one of the contestants made skirlie... though she kind of mucked it up made it look like porridge. Think she'd used rolled oats rather than pinhead oatmeal. Skirlie can give me awful heartburn but it worth it though, great with mince & tatties, a cottage pie topping, stovies, roast chicken... [always like some pickled beetroot with it too!] 😋
I do it almost exactly like you and it tastes amazing. I always make more than I need and freeze a couple of non thickened portions.
Just had to come back, I cooked this tonight and Dad loved it. I’ll be back for more recipes!
Excellent !
Very nice!!
Brilliant! Magic even!
From 1968, a F'k'ng Sassenach Irish Stud'nt in Ed'nb'ro' (under- and post-graduate) until 1983. Learnt this early on as well as Stovies, Scotch Pies and ... Haggis. (Wonderful Haddock, including Arbroath Smokies!).
A Scotophile ever since, I look forward to your Stovies recipe.
Well spoken and presented, you're a pal.
Mince and tatties were the hors d'oeuvres to Bridge (the card game) and exotic cheroots in the 70s. Deep fried pizza in Tollcross on the way hame, with or without the polis.
New sub. Ex pat now in Spain. I just got you in my u tube posts. I love good traditional food. Spanish food - nada! Keep cooking 🧑🍳 xx
Thanks for subbing!
Amazing recipe! Perfect dish for lunch...
Greetings from Malaysia 🇲🇾
Thank you for your recipe. Looks good can’t wait to try it.
Good hearty food, simple fresh ingredients with loads of flavour. Comforting and warming! I also add my stock cubes when the mince is cooking down, it goes right in and adds lovely beefy flavour to the dish! Thank you for sharing your method and subscribed 😊 best wishes to you
Looks great. On the right track but needs Lea and Perrins and plenty of pepper. I would eat it though.😛
Very good, thanks
Your, making me hungry, I live in Ireland, BUT never stopped making my , favourite Scottish traditional dishes.
I use cornflour also very natural. Dosent affect the flavour.
Well done.
Much love Georgie.
Cheers from an Aberdonian, in 🏴🇨🇦👍🏻
Absolutely brilliant 👍
Good Canadian comfort food for us as well. Thanks for sharing your version , after watching this is what's for dinner tonight for us. Sometimes figuring out what to make is hard unless I have a sudden craving for something in particular. Was uninspired until I saw your video. New sub here now, happy to browse your older vids for more dinner ootions. Cheers :))
Chef here & I have to say your meal looks gorgeous 😍 😋 👌.
Makes me crave mash & yummy mince! 😋
An even easier way to make the cornflower thickener... Get a jar, put in the cornflower and liquid, close up the jar and shake for 30 seconds, then pour the thickener into the cooking pot.
Faster, cleaner, and no lumps.
💕❤️💕 Thanks for the video.
even easier, use a fork and a cup!
@@craigs-hz9oo Not even close.
@@aprilmay578 believe me, ive never needed a jar with a lid to mix a bit o water and cornflour.
@@aprilmay578 and its flour, not flower.
@@craigs-hz9oo LOL! LOL! LOL!
My! You are very immature aren't you?
I feel very sorry for you spending a very miserable Christmas all by yourself, trolling the internet.
So sad...
Yum yum. Just like my mum used to make. Big thumbs up from me.
My Mum made this growing up, it's a favorite! Now I make it too. It was my Scottish Grams comfort food.
I had this in Dundarton but the difference was the onions were fried first to get the flavour from them. They also did a version with loads of different mixed herbs which was amazing. Cook that one at home.
Lest we forget *Stovies* ...
I'm drooling.
Espectacular!
Just had it for dinner but added peas with the carrots……I love it. ❤
Excellent you are making me hungry haha!
Soooo good!
Thanks for taking the time to show us how to cook this dish I'm determined to do it
Looks really lush. Has soon has I saw this I had to subscribe 👍
My mum was Scottish we had this about 3 or 4 times a week to be honest she wasn’t the greatest cook but when you are hungry it’s lovely I still make it to this day the family tradition lives on I’m no great cook either lol
Thanks, will give it a try in the cold winter season.