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Mince and tatties

Scottish dish made from beef and potato

Field	Value
name	Mince and tatties
image	File:Mince an tawties.jpg
image_alt	A blue patterned plate atop a table and flanked by a knife and fork, containing a portion of mince and tatties served with a cup of tea
caption	A plate of mince and tatties
course	Main course
place_of_origin	Scotland
served	Hot
main_ingredient	Minced beef, mashed potatoes
minor_ingredient	Onions, carrots, flour, oatmeal, other root vegetables

Mince and tatties is a Scottish dish which consists of minced beef and mashed potato. Other vegetables or thickening agents are sometimes added to the dish as well. It was frequently served as part of school meals in Scotland during the 20th century.

Preparation

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

History

Despite concerns that British people are no longer eating traditional dishes, mince and tatties remains popular in Scotland. A survey by the Scottish Daily Express in 2009 found that it was the most popular Scottish dish, with a third of respondents saying that they eat mince and tatties once a week. This placed it above other dishes such as smoked salmon, haggis, Scotch pies and Scotch broth. An annual competition is held in Tobermory on the Isle of Mull to determine the best mince and tatties.

Mince and tatties is well known for being used historically in school canteens, where the quality of the ingredients and the ability to feed a large number of children made it popular. In recent years, there have been attempts by some to modernise the dish, which resulted in it appearing on Time Out magazine's list of the top 100 dishes available in London in 2012. The version from the Dean Street Townhouse restaurant placed on the best of British section of the list.

References

(17 August 2014). "St John at 20: five classic Fergus Henderson recipes". The Observer.
(8 February 2013). "Simply Special: classic mince and tatties". The Herald.
(9 November 2004). "Days of mince and tatties are disappearing as Britons plump for more exotic dishes". The Herald.
(8 September 2009). "Mince and tatties is top dish". Scottish Express.
(2 February 2010). "Friends lift culinary crown after entering mince and tatties contest for 'a giggle'". The Scotsman.
(March 2014). "Mince & Tattie Championship". Round & About Mull & Iona.
(28 December 2003). "School Dinner Maladies". The Sunday Herald.
(20 February 2014). "Just batty for mince and tatties". Evening Times.
"The 100 best dishes in London 2012 - British". Time Out.

Info: Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

beef-dishes food-combinations meat-and-potatoes-dishes scottish-beef-dishes

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