Toast was a big 'filler' in our household. We often had that when we came home from school. We probably ate very well as my mum was good at making food go a long way. Probably didn't appreciate it at the time. Mince an tatties - a staple of Scottish households back then.
It's a place where beautiful isn't enough of a word....
I live in west central Scotland - not where that photo is...
Mince and tatties has always been one of my favourite meals although I haven't actually had it for years. My missus tried making it and it's safe to say it wasn't like my mother used to make. :-(
I don’t know what you call mince and tatties, I’d call it shepherds pie.
Ah no, very different in our house. We would have 'birds' nests'. which was mashed potato made into a little ring with mince in gravy in the middle and peas or other veg round the outside. And shepherds pie, which was mince in gravy with the mashed potato on the top, served with veg on the side. Totally different shape To be fair, there was usually more carrot in the shepherd's pie, more onion in the birds' nests
Gardening on the edge of Exmoor, in Devon
“It's still magic even if you know how it's done.”
No - the mince is just separate from the potato with mince an' tatties We just had onion and carrot mixed through the mince. Sometimes peas were on the side. Really posh We often make cottage pie as younger daughter likes it. Strictly speaking, shepherd's pie is lamb, but we always said that when it would have been beef mince. Now, it's pork mince because of daughter's problems with beef. A good autumn/winter meal
It's a place where beautiful isn't enough of a word....
I live in west central Scotland - not where that photo is...
I usually make shepherd's pie now with finely diced lamb or mutton, rather than mince - a bit more flavour, I think, as we can't use stock cubes. I guess we all have to adapt to food issues, these days I'm not sure if that's because we're more aware that food can cause these problems, or whether food now actually causes more problems because of the way it's grown/reared/processed
Gardening on the edge of Exmoor, in Devon
“It's still magic even if you know how it's done.”
I don't use stock cubes either @raisingirl - if it's a meal for daughter. This problem for her has only developed over the last few years . She has enough problems of other kinds to deal with, but she manages it all with good grace I now find beef mince really greasy and sickly, if I use it for me and other daughter, so we avoid it . We don't use lamb either. I've never liked lamb. I always gave them home made food from when they were little, and avoid processed foods as much as I can, but I think you're right - there has to be a connection with all that 'stuff' and the number of allergies around now.
It's a place where beautiful isn't enough of a word....
I live in west central Scotland - not where that photo is...
Never had mince and tatties or much shepherd's or cottage pie either. Growing up, Sunday was roast - pork or brisket and very rarely lamb. Leftovers were served cold on Monday evening with re-heated veg if left over or new veg, usually carrots, cabbage or peas and potatoes. Tuesday was curry night made with the last of the roast, supplemented with eggs if not much left. Wednesday would be macaroni or cauliflower cheese. Thursday liver or kidneys and onion gravy with veg, Friday might, if lucky, be a shin of beef stew with dumplings. Saturday was boiled ham and veg so we could have leftover ham for tea on Sunday ...... When I was little and the parents earned less, there would be weekly tripe which I loathed.
As a result of that very boring diet, I now cook at least one new recipe a week, at least one completely vegetarian, at least one fish or seafood meal and lots of Asian influences. We eat a lot of vegetables and pulses one way or another. We eat more fish now we're so near to fishing ports.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Towards the end of the week mum wouldn’t have any money, she would make mash, make a well in the middle, crack an egg and put it in the oven, I loved that. Beef stew here as well, Mum would buy skirt. I still make them regularly through the winter, love suet dumplings in it.
Gardening on the wild, windy west side of Dartmoor.
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We probably ate very well as my mum was good at making food go a long way. Probably didn't appreciate it at the time.
Mince an tatties - a staple of Scottish households back then.
I live in west central Scotland - not where that photo is...
To be fair, there was usually more carrot in the shepherd's pie, more onion in the birds' nests
“It's still magic even if you know how it's done.”
anymore recipes for mince and tatties?
We just had onion and carrot mixed through the mince. Sometimes peas were on the side.
Really posh
We often make cottage pie as younger daughter likes it. Strictly speaking, shepherd's pie is lamb, but we always said that when it would have been beef mince. Now, it's pork mince because of daughter's problems with beef. A good autumn/winter meal
I live in west central Scotland - not where that photo is...
“It's still magic even if you know how it's done.”
I now find beef mince really greasy and sickly, if I use it for me and other daughter, so we avoid it . We don't use lamb either. I've never liked lamb.
I always gave them home made food from when they were little, and avoid processed foods as much as I can, but I think you're right - there has to be a connection with all that 'stuff' and the number of allergies around now.
I live in west central Scotland - not where that photo is...
As a result of that very boring diet, I now cook at least one new recipe a week, at least one completely vegetarian, at least one fish or seafood meal and lots of Asian influences. We eat a lot of vegetables and pulses one way or another. We eat more fish now we're so near to fishing ports.
Beef stew here as well, Mum would buy skirt. I still make them regularly through the winter, love suet dumplings in it.