The Gordon Ramsay Mince and Tatties Recipe is one of those quietly perfect comfort dishes that doesn’t try to impress — and somehow does anyway. If you’ve never had this Scottish staple, it’s basically seasoned ground beef (“mince”) in a savory onion gravy, served over fluffy mashed potatoes (“tatties”).
The first time I made it, I over-seasoned the mince and ended up with what my husband politely called “a meat stew with opinions.” I’ve since learned: less is more — it’s the simple layering of onions, beef, stock, and time that gives this dish soul. Gordon’s version brings refinement without losing that “cold-day dinner at grandma’s” feel.
Why Gordon Ramsay Mince and Tatties Recipe Works & Where Most Go Wrong
- Low and slow matters. Don’t rush the simmer — that’s how you build the savory depth.
- Over-mashing tatties? You’ll get glue. Keep it fluffy with a fork or ricer.
- Gordon uses stock, not water. Key to flavor-rich mince.
- Skimping on onion is a mistake. It’s the real base of flavor here.
- Some over-brown the beef. You want it tender, not chewy — just color, not a full crust.
What Gordon Ramsay Says About Mince and Tatties
Gordon’s take on this dish respects the Scottish roots but elevates the flavors. He uses good beef stock, fresh thyme, and properly caramelized onions, giving the mince a real gravy-like body. He always insists on creamy, well-seasoned mashed potatoes to match the richness of the mince — “simple, but not basic,” as he puts it.
How I Make Gordon Ramsay Mince and Tatties My Way
I follow Gordon’s core structure — sautéed onions, minced beef, stock — but I add a touch of Worcestershire sauce for umami depth and a small spoon of tomato paste for richness. Also? A pinch of nutmeg in the mashed potatoes makes them taste like something way fancier than they are.
I mash my tatties with warm cream and butter (never cold) and I use a potato ricer instead of a masher when I want them silky.
Psst — if you’re into hearty Scottish recipes, my Gordon Ramsay Shepherd’s Pie brings that same comforting vibe with a baked twist.
Ingredients For Gordon Ramsay Mince and Tatties Recipe (with my notes)
For the mince:
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 lb ground beef (mince)
- 1 tbsp tomato paste (adds depth)
- 1 tsp Worcestershire sauce (my twist)
- 2 tsp fresh thyme leaves (or ½ tsp dried)
- 1 ½ cups beef stock
- Salt and freshly ground black pepper, to taste
For the tatties (mashed potatoes):
- 2 lbs russet potatoes, peeled and chopped
- ¼ cup butter
- ½ cup warm heavy cream or milk
- Pinch of ground nutmeg (my secret weapon)
- Salt and pepper to taste
How To Make Gordon Ramsay Mince and Tatties Step By Step
- Sauté the onion and garlic:
In a large skillet or pan, heat olive oil over medium heat. Add chopped onion and cook until soft and slightly golden. Add garlic and cook 1 more minute. - Brown the beef:
Add the ground beef, season with salt and pepper, and cook until it just loses its pink color — don’t overcook it now. - Add flavor layers:
Stir in tomato paste and Worcestershire sauce. Let it cook for a minute, then add thyme. - Simmer in stock:
Pour in the beef stock, bring to a boil, then lower heat and let it simmer uncovered for about 20–25 minutes. It should reduce into a rich gravy. - Make the tatties:
While the mince simmers, boil potatoes in salted water until tender (about 15 minutes). Drain well, then mash with butter, warm cream, nutmeg, salt, and pepper until smooth. - Serve it up:
Spoon the mashed tatties onto a plate or bowl, ladle the savory mince over the top, and garnish with a bit of parsley or extra thyme if you’re feeling fancy.
Gordon Ramsay Mince and Tatties Recipe
Rate this RecipeIngredients
Equipment
Method
- Heat olive oil in a skillet. Add onion and cook until soft. Add garlic and cook 1 minute.
- Add ground beef and cook until just browned. Stir in tomato paste, Worcestershire sauce, and thyme.
- Pour in beef stock. Bring to a simmer and reduce heat. Simmer uncovered for 20–25 minutes.
- Meanwhile, boil potatoes in salted water until tender. Drain and mash with butter, warm cream, nutmeg, salt, and pepper.
- Serve mashed potatoes with a generous ladle of mince on top. Garnish with parsley if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What I Got Wrong (And How I Fixed It)
First mistake?
I cooked the beef too hot, too fast. It turned dry instead of tender. Now I go medium heat and stop once it’s just browned.
Second mistake?
Lumpy mashed potatoes — because I used cold milk. I now warm the cream and butter first, and I’m never going back.
Bonus confession:
I once added too much tomato paste. One tablespoon is the sweet spot — more than that and it starts tasting like meat sauce, not mince.
Pro Tips That Change The Game For Gordon Ramsay Mince and Tatties
- Simmer uncovered. This lets the mince sauce thicken naturally and develop real depth.
- Use warm dairy in mash. Cold cream or butter cools the potatoes and ruins the texture.
- Caramelize onions slowly. Give them time — this forms the flavor base.
- Don’t drown it. The mince shouldn’t be soup. Reduce it down to a glossy, spoon-coating consistency.
- Always taste at the end. A splash of vinegar or extra pepper can bring it all together.
Variations That Actually Hold Up For Gordon Ramsay Mince and Tatties
- Add peas or carrots: Toss in a handful for a heartier, veggie-packed version.
- Make it lamb mince: More traditional and extra rich — great for a Sunday meal.
- Serve over neeps instead: Swapped mashed potatoes for mashed turnips? Pure Scottish flair.
- Top with cheese mash: Fold in sharp cheddar for decadent, bubbly potatoes.
How To Store & Use Leftover Mince and Tatties
- Fridge: Store in airtight containers for up to 3–4 days. Keep mash and mince separate.
- Freezer: Freeze the mince (not the tatties) in freezer bags for up to 3 months.
- Reheat tip: Warm mince in a pan with a splash of broth. Reheat mashed potatoes over low heat, stirring in a little cream to loosen.
FAQs – Gordon Ramsay Mince and Tatties Recipe
What is mince and tatties made of?
It’s a traditional Scottish dish of ground beef (mince) simmered with onions and stock, served over mashed potatoes (tatties). Simple, hearty, and deeply comforting.
Can I use instant mashed potatoes?
Technically, yes — but it won’t taste like Gordon’s. Homemade mash gives better texture and richness.
Is it supposed to be soupy?
Nope! The mince should be saucy, not watery. Let it reduce until thick and glossy.
Can I make this with lamb?
Absolutely. Lamb mince makes for a richer, more traditional version.
What herbs work best?
Fresh thyme is classic. A bay leaf or a little rosemary also adds a lovely earthy note.
From My Kitchen To Yours
If you’ve never had mince and tatties before, I hope this becomes one of your go-to cozy meals. It’s simple, soulful, and always satisfying.
