Mince and Tatties

Being married to a Scotsman, even though he did move to America at the age of 4, does present problems in the food department.  Scottish food and Cajun food are miles apart in taste and spices.

I do try, occasionally, to be the good wifey and fix a meal like 'good ole mum' that all of us can eat. (No, haggis or tripe do not count!) Mince and tatties fall into that category.  I guess this meal is a common dish in Scottish households; probably similar to red beans and rice was during my raising!!

The recipe ingredients:

• 1 T oil
• 1 large onion, finely chopped
• 1 lb beef mince (hamburger meat)
• 2 med carrots, sliced
• 1 T oatmeal
• Water to cover
• 1 or 2 beef stock cubes
• salt and pepper
• Gravy powder
• 1 lb boiled potatoes, peeled

Preparation Method:

1. Heat the oil in a pan and saute the onion until it is brown.
2. Add the mince (hamburger) and cook until well browned.
3. Add the carrots and oatmeal, mix well and pour in enough water to just cover.
4. Crumble the stock cubes, season and stir.
5. Cover the pan and simmer the mince for about 20 minutes.
6. Once the mince is cooked, thicken the mince with about 3 t of gravy powder mixed with a little cold water.
7. Serve the mince with boiled potatoes.

Try to use the best hamburger (less fat) that you can.  For the gravy powder, I found the British Bisto at the Meijer store in ethnic foods section. I'm sure you have a section in a department store near you. If not, you can always use a little cornstarch in place of the gravy powder.