Hi Martyn Thanks for sharing this other recipe for Mince & Tatties. Now folk can have an alternative recipe to try. In fact next time I make it - I'll use the recipe you've shared.
May
Mar 13, 2008
Margaret Cunningham's mince by: Martyn
My ex-mother-in-law (sadly, now passed on) used to do a very luxurious version:-
Ingredients 1lb. excellent beef mince 6oz. minced streaky bacon (she was from Ayrshire) Chopped: 2 onions,3 carrots, 3 or 4 big black mushrooms 2oz. butter 400g. can chopped tomatoes 295g. can Campbell's beef consomme Squeeze tomato puree Good blob tomato ketchup Pinch mixed herbs Salt, pepper.
Method 1. Fry veg in butter until golden and remove 2. Fry minces until browned, breaking up lumps 3. Add puree,herbs. Fry 5 mins 4. Add rest of ingredients and veg. 5. Gently simmer, uncovered, for 1 hour minimum. 6. Serve with mashed potatoes and some oatmeal biscuits crumbled roughly into the mince.
Feb 14, 2008
I'll try my Mince with oatmeal next time by: Barb
I'm English and we used to eat Mince and mashed potatoes too! I still make it now and again but have never added oatmeal - next time I will though.
Dec 14, 2007
Good old-fashioned home cooking by: May
This is indeed something that many folk have often. We have it regularly too. It's a kind of warming comfort food in the winter months, isn't it? I have to say though, that I think you have to use good quality mince (or for our American visitors - hamburger meat), otherwise it can be a bit fatty.
Thanks for sharing this.
