Scottish Mince and Dumplings Recipe
Mince and tatties is a Scottish staple, most Scot’s will have eaten this growing up – although me, being wierd, didn’t like mince and tatties and so i had tatties and dumplings, also known as Doughballs in our family and possibly in the Glasgow area.
I like minced meat in other things but just can’t get my tastebuds around mince and tatties. I have been told by Mark that this does indeed remind him of the mince and tatties at his Grannies, phew!
Mince and Dumplings (or doughballs) is a perfect comfort food, a food hug!
What is Mince and Dumplings?
For the Americans in the audience, mine is ground beef and the dumplings served here are kind of like a biscuit, a warm, floury, doughy dumpling to soak up the gravy of the mince. (Please let me know if this isn’t correct!).
Dumplings – what are they?
Our dumplings are a mixture of flour, butter and water. These are buttery and fluffy and fit so well with gthe gravy here. Traditionally, they would probably have been made with just flour and water, as folks were poor and this would eek out the meal.
Why haven’t we used suet in our dumplings?
Mainly due to the ease of most people having butter or margarine at home. Suet used to be a popular cupboard ingredient, however not much more. So we have used butter instead!
Easy Scottish Mince and Dumplings Recipe
Ingredients
500g minced beef
1 large onion, diced
2 carrots, diced
2 tbsp butter
350-450ml beef stock
2 tbsp Worcestershire Sauce (optional)
2 tbsp Cornflour
For the Dumplings
250g Plain Flour
125g Cold, Cubed Butter
3-4 tbsp water
Method
Heat your saucepan over a medium heat and add the butter.
Once the butter has melted, add the onions. Cook the onions until soft.
Add the mince, breaking it up with a wooden spoon.
Brown the mince.
Add the sliced carrots, stock, and Worcestershire sauce to the mince mixture.
Mix the cornflour with some water to make a smooth slurry, then mix into the mince mixture. Add the cornflour mix slowly and stir to avoid lumps.
Turn the heat down to a simmer and let it bubble away until the carrots are cooked.
How to make the Dumplings
Using your fingertips rub the flour and butter together until it looks like breadcrumbs (or blitz in a food processor)
Add the water, a little at a time and bring the mixture together.
Divide the mixture into 8 balls.
Place the dumplings on top of the mince 20 minutes before the end of the cooking time.
Place a lid on top of your saucepan for around 15mins, andthen remove it for the last 5 minutes.
Serve and munch!
Easy Scottish Mince and Dumplings
Ingredients
- 500 g minced beef
- 1 large onion diced
- 2 carrots diced
- 2 tbsp butter
- 350-450 ml beef stock
- 2 tbsp Worcestershire Sauce
- 2 tbsp Cornflour
- For the Dumplings
- 250 g Plain Flour
- 125 g Cold Cubed Butter
- 3-4 tbsp water
Instructions
- Heat your saucepan over a medium heat and add the butter.
- Once the butter has melted, add the onions. Cook the onions until soft.
- Add the mince, breaking it up with a wooden spoon.
- Brown the mince.
- Add the sliced carrots, stock and Worcestershire sauce to the mince mixture.
- Mix the cornflour with some water to make a smooth slurry, then mix into the mince mixture. Add the cornflour mix slowly and stir to avoid lumps.
- Turn the heat down to a simmer and let it bubble away until the carrots are cooked.
- How to make the Dumplings
- Using your fingertips rub the flour and butter together until it looks like breadcrumbs (or blitz in a food processor)
- Add the water, a little at a time and bring the mixture together.
- Divide the mixture into 8 balls.
- Place the dumplings on top of the mince 20 minutes before the end of the cooking time.
- Place a lid on top of your saucepan for around 15mins, andthen remove it for the last 5 minutes.
- Serve and munch!
Other Dishes to Try
Hot Peas – A classic winter warmer
Steak Pie – flaky puff pastry atop glorious steak
Scottish Morning Rolls – perfect for a roll n sausage or tattie scone!
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