“You don’t have to cook fancy or complicated masterpieces — just good food from fresh ingredients”- Julia Child
We have a mince and tatties recipe for you today, but rather than dumping the skirlie on the side, we’re doing something a wee bit fancy with it that you might just find ends up being a new family favourite – let us know and send us your photos!
Have a good weekend making comfort food!
From, the Speyside Specialities team
500g steak mince, preferably from a butcher
One onion, chopped
Optional veg, depending on your preference – quarter of a turnip, swede or two parsnips
Optional veg, depending on your preference – two carrots, chopped
Salt and pepper
1 teaspoon gravy granules
Water, to cover
Five large potatoes, cut into large chunks
Dash of cream
50g of quality Speyside Specialities skirlie
1) Boil potatoes under tender. Usually takes 20 minutes to 30 minutes, depending on how small a chunk they were cut up into
2) Brown mince in a pan, along with onion and optional veg
3) Add a small grinding of salt and pepper, and the gravy granules
4) Add water to cover and leave to simmer until the potatoes are ready
5) Heat the skirlie gently in a pan
6) Once potatoes are tender (a fork slides easily in and out of them while cooking in the pan), drain the water out.
7) Mash the potatoes with the cream
8) Mix the heated-through skirlie with the mashed potatoes and serve.
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