Beef mince

Mince and tatties pie

Name: Scottish mince and tatties pie recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 40.00 ml extra virgin olive oil; 1 large onion, finely chopped; 1 large carrot, finely chopped; 2 large celery sticks, finely chopped; 4 garlic cloves, finely chopped; 1/4 bunch thyme sprigs; 500g beef mince; 20.00 ml beef gravy powder; 250ml beef stock; 120g pea; 62.50 ml finely chopped flat-leaf parsley leaves and stems; 20.00 ml lemon juice; Salad leaves (optional), to serve; 750g floury potatoes (such as russet, sebago or King Edward), peeled, cut into large chunks; 40g butter; 80ml milk; 80g cheddar cheese

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by Lucy Nunes

Delicious Team

May 11, 2026

We’ve taken this Scottish classic of minced beef and mashed potato and turned it into a handsome pie, perfect for cooler nights.

You’ll need a 6-cup (1.5L) capacity baking dish.

2 tbs extra virgin olive oil
1 large onion, finely chopped
1 large carrot, finely chopped
2 large celery sticks, finely chopped
4 garlic cloves, finely chopped
1/4 bunch thyme sprigs
500g beef mince
1 tbs beef gravy powder
1 cup (250ml) beef stock
1 cup (120g) frozen peas
1/4 cup finely chopped flat-leaf parsley leaves and stems
1 tbs lemon juice
Salad leaves (optional), to serve

Cheesy mash

750g floury potatoes (such as russet, sebago or King Edward), peeled, cut into large chunks
40g butter
1/3 cup (80ml) milk
2/3 cup (80g) grated cheddar

Method

1.

To make the mash, place potatoes in a large saucepan and cover with water. Season with salt and bring to the boil. Cook for 20 minutes, or until tender.
2.

Meanwhile, preheat oven to 220°C/200°C fan-forced.
3.

Heat the oil in a large frypan over high heat. Cook the onion, carrot, celery, garlic and thyme, stirring occasionally, for 10 minutes, or until golden. Make space in the centre of the pan and add the mince. Leave to brown for 2-3 minutes, then break up with a spatula and stir through the vegetables. Cook for another 2-3 minutes. Sprinkle over gravy powder and add stock. Season generously with freshly ground black pepper. Bring to the boil, stirring, then reduce heat to medium and simmer for 10 minutes. Remove from heat. Discard thyme sprigs. Stir through peas, parsley and lemon juice, then check seasoning. Transfer to a 6-cup (1.5L) capacity baking dish.
4.

To finish the mash, drain potatoes and return to pan over low heat for 1 minute. Remove from heat and add butter and milk. Mash until smooth, then stir through two-thirds of the cheese until well combined. Top beef with mash. Sprinkle with remaining cheese and season with freshly ground black pepper. Bake on an oven tray to catch any spills for 20 minutes, or until golden. Switch oven to grill and cook for another 2-3 minutes, until well browned.
5.

Stand for 10 minutes before serving with salad leaves, if desired.