One set of grandparents were from Scotland and we used to eat with them quite a lot so it wasn't always fancy. The thing that my Nanna used to make quite often was Mince and Tatties a very traditional scottish meal. It is a savoury mince stew which is cheap and filling and is one of my comfort foods. My Nan would use gravox or vegemite to add a kick of flavour to the gravy and there was always peas and carrots in it. My version probably bears very little resemblance to hers or a traditional one, but it hits the spot.
Mince and Tatties
- 500g Beef mince
- 2 tsp failsafe oil
- 1/2 large leek, finely chopped
- 1 small stick celery, finely chopped
- 2 cloves garlic, crushed
- 1/2 cup whiskey
- 2 cups stock (I used vegetable)
- 1/2 swede, finely diced
- 1/2 cup lentils (I used a mixture of red and french this time)
- 1/2 choko, finely diced
- 3 brussel sprouts, finely chopped
- large handful of beans, chopped
- salt to taste
- 1 Tbsp rice flour
- Mashed potato to serve
- Heat oil in a large saucepan and gently saute the leek, garlic and celery.
- Add mince and fry, breaking up the mince as it is cooking.
- Once the mince is lightly cooked add the whiskey and turn the heat up so that it starts to boil.
- Add the swede, lentils, choko and stock, bring to the boil and then gently simmer for about 15mins, stirring occasionally.
- Add the sprouts and beans and simmer until the lentils and veg are cooked.
- Mix flour with a little water and add to thicken.
- Check seasoning and add salt to taste.
- Serve with mashed potato.
Salicylates - Use onions instead of leeks and add diced carrots.
Glutamates - Use green peas.
Leftovers are particularly nice on toast for an easy meal or thickened a bit more and used as a pie filler.