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{{#seo:
|title=Mince and tatties, British recipe
|titlemode=replace
|keywords=#minceandtatties #lentils #mushrooms #leeks #potatoes #sweetcorn #butter #onions #oliveoil #beefmince #vegetable
|hashtagrev=032020
|description=Minced beef in a vaguely Scottish way with mashed potato and vegetable accompaniment
}}

Minced [[beef]] in a vaguely Scottish way with [[mashed potato]] and [[vegetable]] accompaniment.
{{recipesummary
|TotalCalories = 1619
|PortionCalories = 404
|DatePublished=1st November 2012
|Author=Chef
|ImageComment = Mince and tatties, steaming hot!
|Servings = Serves 4
|Difficulty = 1
|TotalTime = 40 minutes
|PrepTime = 10 minutes
|CookTime = 30 minutes
|Image = [[Image:Mince and tatties recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Suitably Scottish fare.''

4.2/5 

Realistically tasty too.

 [[User:PSmith|Paul R Smith]] 
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[[Image:Mince and tatties ingredients.jpg|thumb|300px|right|The basic ingredients]]
{{RecipeIngredients
| 250g fresh lean [[beef mince]].
| 300g [[potato]].
| 150g tinned [[sweetcorn]] in water.
| 150g [[lentils]].
| 120g [[mushrooms]].
| 150g [[leeks]].
| 2 [[onions]].
| knob of [[butter]].
| [[salt]].
| [[pepper]].
| splash [[olive oil]].

}}

===[[Mise en place]]===
* Finely chop the [[onions]].
* Slice [[mushrooms]].
===Method===

{{RecipeMethod
|Boil [[potatoes]] in unsalted water 15 minutes.
|Steam [[leeks]] above [[potatoes]].
|Boil [[lentils]] in separate saucepan - small lentils only take about 10 minutes.
|Heat the [[olive oil]] in a large saucepan.
|Add [[onion]] and stir until beginning to caramelise.
|Add the mince and stir the mince until all the pinkness has changed to brown.
|Add the [[mushrooms]], [[sweetcorn]] and boiled [[lentils]].
|Season to taste.
|Stir well until the mixture is good and hot.
|Season and mash the [[potatoes]] with [[butter]], [[milk]] and seasoning.
}}
===Serving suggestions===
Serve directly onto warmed plates.
===Variations===
Peas substitute for sweetcorn.

Butter substitute for olive oil.

Provençal herb coarse salt if required.

Turnip or swede or carrots for the leeks.
===Chef's notes===
It is deliberate that the mince is added to the saucepan before the mushrooms because I have found that by adding the fungi too early they tend to disappear in the mixture and deprive the tongue of that texture.

Some cooks add water to the cooking mince but in my opinion that makes it too moist.

Any mashed potato not eaten at the time may be held over and fried crisp & brown with bacon and egg for the next day's breakfast!

Note minimum salt used in all my recipes and never in boiling/steaming vegetables.

Not an expert chef, merely a survival cook developing simple foods to my taste.

''[[User:Alastair|Alastair]] has not specify where the [[leeks]] are used, but as there were already lots of onions in the mince, I though they would go rather well in the mash - which they did. Especially when leftovers were re-fried as a sort of bubble-and-squeak.''

''I would also recommend a big dollop of brown sauce to complete this meal, though I don't know how Scottish that is!'' --[[User:Chef|Chef]] 18:22, 27 September 2011 (BST)
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Meat recipes]]
[[Category:Steamed]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/minceandtatties|#minceandtatties]] [[Special:Search/lentils|#lentils]] [[Special:Search/mushrooms|#mushrooms]] [[Special:Search/leeks|#leeks]] [[Special:Search/potatoes|#potatoes]] [[Special:Search/sweetcorn|#sweetcorn]] [[Special:Search/butter|#butter]] [[Special:Search/onions|#onions]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/beefmince|#beefmince]] [[Special:Search/vegetable|#vegetable]]
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