This is a classic Scottish dish ideal for cold winter evenings. Although this is a basic recipe you can add your own vegetables and flavours to suit as I’m sure Grannie had her secret recipe!
| Mince & Tatties for 6 | Dish Cost |
| Beef mince 750gm | £ 3.00 |
| Onion x2 finely chopped | £ 0.30 |
| Carrot x 3 medium chopped | £ 0.21 |
| Turnip 1/2 a small Swede turnip medium chopped | £ 0.35 |
| Peas 250gm | £ 0.22 |
| Tatties (1kg Maris piper for mashing) | £ 0.75 |
| Beef Stock ( 2 beef stock cubes will make 500ml) | £ 0.13 |
| Bisto ( 1 heaped teaspoon) | £ 0.03 |
| Total Cost | £ 4.99 |
| 1 In a big pot add 3-4 table spoons of vegetable oil and stir in the chopped onions and gently cook for about 7 minutes till the onions are softened. | |
| 2 Turn up the heat and add the mince and keep stirring till all the mice has been browned and mixed in with the onion. | |
| 3 Once the mince has been browned add 500 ml of the beef stock and bring to gentle boil then add the chopped carrots and turnip. Bring back to the boil then reduce to a simmer for at least 30 minutes stirring occasionally. | |
| 4 While the mince is simmering away peel the tatties and chop them into big chunks then boil them in salted water till they are tender (about 20-25 minutes). Mash the tatties up with some butter and ground pepper. | |
| 5 Put the peas in a pan of cold salted water and bring to the boil. When they start boiling turn off the heat drain the peas add a wee bit butter and pepper. | |
| 6 Mix the Bisto with a little cold water to make a runny paste and stir gently into the mince to thicken and give the mince a tasty meaty colour. |
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