One of Scotland's national dishes, this is easy comfort food perfect for ground venison, beef or whatever meat you have handy. Leftovers make great filling for pasties or bridies.
3tablespoonsbacon fat, beef drippings, butter or oil
1large yellow onion, minced
1 1/2poundsground venison, beef, lamb or turkey
Salt
2tablespoonsoat flour, or regular flour
1rutabaga, peeled and diced
1large, fat carrot,peeled and diced
1teaspoondried thyme
1teaspoonblack pepper
2cupsporter or other dark, malty beer
2cupsvenison or beef stock
A few dashes of Maggi seasoning(optional)
2teaspoonsWorcestershire sauce
TATTIES
2poundsyellow potatoes, peeled and cut into chunks
Salt
1/4cupbutter
1/4cupheavy cream
1/2teaspoonwhite pepper(optional)
Instructions
MINCE
Heat the bacon fat or other cooking oil in a large frying pan over medium high heat. Sauté the onions until they are nicely browned, about 6 minutes. Stir in the ground meat, salt everything, and brown the meat well, which should take another 6 to 10 minutes. This stage is important, as the browning adds a ton of flavor to the finished dish.
Sprinkle the oat flour (or regular flour) over everything and mix well. Let this cook a minute or two, then add the remaining ingredients, stirring well. Bring this to a rolling boil, then drop the heat to a simmer and let this cook down into a nice gravy. This usually takes about 15 to 20 minutes.
TATTIES
When the onions and meat are cooking, put the potatoes in a pot, cover with water and bring to a boil. Add a good pinch of salt, and simmer until tender.
Drain the potatoes, then return them to the pot. Drop the heat to low. Let the potatoes steam out for about 30 seconds, then add the butter and mash well. Keep mashing while adding the cream. Mix in the white pepper, if using, and salt if it needs it.