Savoury Mince (mince and tatties)

Savoury Mince (mince and tatties) | Gestational Diabetes UK
savoury mince

Savoury Mince or ‘mince and tatties’ is a family staple in my house. It is one of my go-to recipes which I know everyone will devour no matter the weather and no matter what mood they are in. It is the ultimate plate of comfort food.

This savoury mince recipe is so easy and does not contain additional flour or gravy granules. It can be made just before eating, made in advance and reheated or made in the slow cooker.

This basic savoury mince is so versatile and is a great base for other recipes such as Cottage pie or Teviotdale pie. I sometimes add additional vegetables to this recipe depending on what needs to be used up. It is also good for adding beans and legumes. My family’s favourites are dried red lentils or butter beans, however, it should be noted that adding such pulses or beans will increase the carb content of the dish (although they do add additional protein, they do contain fair amounts of carbs too).

If you have any fussy eaters, then blitz or finely grate the vegetables and they will disappear into the dish so that they can’t be picked out but still add so much flavour and nutrients.

My savoury mince works served with buttered new potatoes, and creamy mash, on top of a jacket potato. But if you struggle to tolerate potatoes, it works well with celeriac mash, cauliflower mash, or other root mash such as swede.

savoury mince

Savoury Mince (mince and tatties)

Savoury Mince (mince and tatties) | Gestational Diabetes UK
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Course: Main Meals
Cuisine: British, Scottish
Diet: Diabetic, Gluten Free
Keyword: mince
Free or Subscription Recipe: Free Recipe
Free from: coconut, dairy, eggs, gluten, nuts
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 262kcal
Author: Jo Paterson


  • 500 grams beef mince or Quorn mince
  • 1 large onion finely chopped
  • 2 large cloves of garlic minced
  • 1 large celery stick finely chopped
  • 1 large carrot finely chopped
  • 100 grams chestunt mushrooms washed, dried and finely chopped
  • 300 ml beef stock
  • 1 teaspoon olive oil
  • 100 ml red wine (optional) increase beef stock if not using
  • 1 tablespoon Worcester sauce
  • ½ teaspoon celery salt
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • 2 whole bay leaves
  • a good pinch salt and ground black pepper
  • ¼ teaspoon xanthan gum or cornflour in cold water


  • Heat the olive oil on medium-high heat in a large pan
  • Add the diced onion and cook until softened
  • Add the garlic and cook for a minute, then add the beef mince, cooking until browned
  • Add the red wine (or 100ml of beef stock) to deglaze the pan, scraping the bottom to ensure all the flavours are scraped into the mince
  • Add diced carrot, celery, mushrooms, herbs, beef stock and Worcester sauce, stir well and bring to a simmer
  • Once simmering, cover the pan and cook for 10 minutes. Add hot water if needed to create a gravy
  • Remove the lid and allow some of the cooking liquid to evapourate
  • Before serving, if you would like to thicken the gravy, you can create a slurry (thin paste) from xanthan gum, or cornflour and cold water. Just mix this into the gravy, stir well over a medium heat and the gravy will thicken


I like to make this recipe in the morning and then let it slowly cook on low heat throughout the day. This really intensifies the flavour of the mince.
Alternatively, all the ingredients can be added to a slow cooker and cooked on low for 6 hours or high for 3-4 hours.


Calories: 262kcal | Carbohydrates: 7g | Protein: 16g | Fat: 17g | of which saturates: 7g | Fibre: 1g | of which sugars: 3g