Recipes

Vegan Mince & Tatties

10 October 2020

Mince and tatties is the ultimate Scottish comfort food — a simple, hearty dish of savoury mince in thick gravy served with creamy mashed potatoes. This vegan version uses lentils and mushrooms for a rich, meaty texture that will satisfy even the most committed carnivore. It is cheap, filling, and deeply comforting on a cold evening.

Ingredients

Serves 4

For the mince:

  • 250g green or brown lentils (or 2 tins, drained)
  • 200g mushrooms, finely diced
  • 1 onion, finely diced
  • 2 carrots, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato puree
  • 500ml vegetable stock
  • 1 tablespoon soy sauce
  • 1 teaspoon dried thyme
  • Salt and pepper
  • 1 tablespoon olive oil

For the tatties:

  • 1kg floury potatoes (Maris Piper or King Edward), peeled and quartered
  • 3 tablespoons vegan butter
  • Splash of oat milk
  • Salt and white pepper

Method

  1. If using dried lentils, cook them in boiling water for 20-25 minutes until tender. Drain and set aside.
  2. Heat the oil in a large pan. Fry the onion and carrots for 5 minutes until softened. Add the garlic and mushrooms and cook for another 5 minutes until the mushrooms have released their liquid.
  3. Stir in the tomato puree and cook for 1 minute. Add the lentils, vegetable stock, soy sauce, and thyme. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce is thick and rich. Season to taste.
  4. Meanwhile, boil the potatoes in salted water for 15-20 minutes until tender. Drain, return to the pan, and mash with the vegan butter and a splash of oat milk until smooth and creamy. Season with salt and white pepper.
  5. Serve the mince over a generous pile of mashed potatoes.

Tips

  • For an even meatier texture, add 100g of vegan mince (like Vivera or Beyond) alongside the lentils.
  • A splash of Henderson's Relish (or Worcestershire sauce if you can find a vegan one) adds depth.
  • Leftovers make a brilliant cottage pie — put the mince in an oven dish, top with mash, and bake at 200C for 20 minutes.

This recipe costs under two pounds per serving and feeds a family. Proof that being vegan doesn't have to be expensive.

Back to Blog