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Hugh Grierson's Pedigree Aberdeen Angus Pasture Fed Beef

Order now for Delivery Every Week in 2019

Our Farm Butchery open Mo Tu We Fr 8-4pm


In Scotland mince and tatties is a staple. We sell a lot of mince and there is rarely any leftover for us. So I have to fight my corner when orders are being made up. At the onset of Winter I feel a need for it and try it out with the first of the main crop of potatoes just after they have been lifted. You could make it with half pork and half beef but it doesn’t matter. You can serve it with pasta as bolognese sauce. It does take a few hours and is best left to cool overnight and reheated the next day.

Serves 3-4, preparation time 30 mins, cooking time 2-4 hours

  • 1 onion chopped
  • 15g butter
  • 1 tablespoon vegetable oil
  • 500g steak mince
  • 2 sticks celery finely chopped
  • 2 carrots finely chopped
  • 100 ml milk
  • 100ml white wine
  • tin of tomatoes
  • salt and pepper

Sweat the onion, celery and carrots in the oil and butter over a low heat until the onions are translucent. Brown the mince and break it up with a fork stirring until it has lost its red colour. Add enough milk to just cover it, turn the heat up and allow the liquid to reduce. Do the same with a glass of white wine, Add the tomatoes, stir thouroughly and cook on a very low simmer or covered in a slow oven for as long as you can be bothered, up to 4 hours. Serve with mashed potatoes, or tagliatelle and grated parmesan.