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Slow Cooker Vegan Mince And Tatties (Scottish)

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Slow cooker vegan Scottish mince and tatties is a scrumptious, nutritious, and comfort food meal that is so easy to prepare as everything is chucked in the crock-pot and left to bubble away.

Everyone will love the rich, thick, deep savoury gravy and creamy potatoes.

Serve with peas and perhaps a wedge of crusty bread to soak up the plant-based gravy yumminess.

Scottish slow cooker vegan mince and tatties is what you need during those dark and cold days when your dreaming of a bowl of comfort food waiting for you at home.

I have also included a quick and easy stove-top method.

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Two white plates with vegan mince and tatties, peas, red tartan cloth underneath, blue salt and pepper shakers at the top, silver fork to side.

Quick History of Scottish Mince And Tatties

Mince is more commonly known as ground meat in the US, and is usually made with beef. Mince originates way back to medieval Britain (1066-1485) where it was termed mincen which translates to chop small.

Scots have been eating mince and tatties (potatoes) for centuries. Although potatoes did not exist in Scotland before the mid 1700s. After the introduction of potatoes they soon became popular as they were perfect for the Scottish soil, as well as being cheap and easy to grow.

Fast forward to modern times mince and tatties is still an inexpensive, easy and quick dish.

Mince is basically beef mince cooked with carrots and onion in a little oil or lard, before water is added, and everything stewed until cooked.

A stock cube (usually a beef oxo cube) or gravy powder (generally the Bisto brand) is often added to flavour or thicken the liquid. A dash of salt and pepper to taste is generally a unanimous addition.

The tatties are the fond name us Scots give to potatoes, and these are simply boiled and eaten whole or mashed, alongside the mince.

However, there are many variations of the dish depending on the area of Scotland. Some add carrot or peas, others just onion and if your really fancy a garlic clove is chucked in! Others add a few dashes of brown sauce or Worcester sauce for extra flavour.

The addition of a tablespoon or two of oats to stretch out the mince is a popular hack for particularly frugal Scots.

Vegan Mince And Potatoes

This recipe for Vegan mince and tatties is prepared with Textured Vegetable Protein (TVP) which is simply defatted soya, with no added ingredients. TVP is a common ingredient and can be found in many large supermarkets (UK). Although I do know this ingredient can be located in the US also, and it is very similar to the soy curls more common in the US.

I keep to the traditional roots with the addition of carrot and onion. But stray away with the inclusion of celery and garlic! However, celery and garlic flavour the stock beautifully.

Other flavourings are tamari soy sauce, vegan Worcester sauce, marmite, vegan beef stock powder and a little tomato paste. A few tablespoons of vegan gravy powder is added to thicken up the stock. Everything stews together to create the most wonderful flavourful savoury veggie mince.

Mince and tatties are the perfect meal to serve at a Robert Burns meal/Hogmanay/ New Years dinner, or other Scottish themed meal.

plate of vegan mince and tatties, with peas, tartan background and small blue white check tea towel to side.
Serve with steamed new potatoes with the skins left on, once cooked the skins begin to fall and a little pat of melted vegan butter or margarine added on top of the potatoes is delicious.

Slow cooker Vegan Mince And Tatties Recipe Notes And FAQS

Is mince and tatties gluten-free?

Yes this recipe can easily be prepared gluten-free. Your vegan stock and gravy powder needs to be gluten-free. Also use tamari soy sauce which is gluten-free. Finally check that your vegan Worcester sauce is free from gluten.

Is vegan mince and tatties suitable for vegetarians?

Of course. Anything suitable for vegans and plant-based dieters is also perfect for vegetarians.

What can I serve with mince and tatties?

Peas! However, a few other ideas:

* traditional Scottish oatcakes

* wedge of crusty bread such as Irish soda bread (wholemeal)

* pickled beetroot, red cabbage or onions

* mashed potatoes instead of boiled, including mashed sweet potatoes

* mashed neeps (turnip/swede/rutabaga)

* wartime champ ( a delicious traditional mash of potato, turnip and cabbage)

* mashed celeriac

* cauliflower mash

* baked potato

* roast asparagus

* a sprinkling of traditional Scottish Skirlie

Can I substitute any of the ingredients?

A few ideas:

* replace the TVP mince with soy curls that have been rehydrated and processed to a mince in a food processer

* use any other dried vegan mince variety such as pea protein dried mince

* very fine chopped or food processer chopped mushrooms

* any fresh or frozen vegan mince (use about 300-400g to serve 4)

* if preferred the gravy powder can be subbed for some cornflour/corn starch to thicken up the mince gravy. Use according to the packet instructions that should detail how to make a corn slurry (simply the powder plus some water) to add directly to stews. If you can’t source gluten-free gravy this option may be a good step.

Can I prepare this recipe on the stove-top?

Yes. This recipe is easily prepared on the stove-top.

Simply add all the mince ingredients to a skillet or similar pan, excluding the sides, and bring to a simmer.

Lower the heat and simmer for 25 minutes with a lid over
the pan. Remove the lid and simmer for an extra 15 minutes.

Add extra veggie stock when required to prevent the gravy becoming too thick.

*If preferred the onion can be sautéed in a tablespoon of olive oil until soft, before adding the garlic, celery, carrot and hydrated TVP mince. Mix everything well, then add the rest of the ingredients and continue.*

How To Prepare Slow Cooker Mince And Tatties:

Two white plates with vegan mince and tatties, peas, red tartan cloth underneath, blue salt and pepper shakers at the top, silver fork to side.

Slow Cooker Vegan Scottish Mince And Tatties (Potatoes)

Print Recipe
Vegan mince and tatties are adapted from a classic Scottish dinner that is perfect for mid-week family meals.
Potatoes and peas are the ideal accompaniment and can be quickly steamed or boiled.
Pure comfort food.
Course Dinner, Main Course
Cuisine British, Scottish
Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 15 mins
Servings 4
Calories 353
Author Jacq


  • Slow cooker/ crock-pot at least 3-3.5 litre (3-4 US quart) size


To rehydrate dried TVP mince:


Add after cooking finished:

  • 2 tsp red wine vinegar

To serve

  • 800 g potatoes new potatoes with the skins left on are perfect, or use larger potatoes halved or quartered
  • 300 g frozen peas or 2 400g/14-15oz cans, drained


Prepare the TVP

  • Soak the TVP in 500ml/ ½ quart of water and mix through 1 tsp of yeast extract (marmite) for at least 20 minutes, while you prepare the veggies and potatoes.
    If using fresh or frozen vegan mince simply add this to the slow cooker, even if its frozen.

Prepare the mince:

  • Switch your slow cooker to the low, medium or high setting.
    Low: around 7-8 hours to cook
    Medium: 5-6 hours
    High: 3-4 hours
    I generally use high setting.
  • Add all the ingredients (except the red wine vinegar, potatoes and peas) to a slow cooker, including the soaked TVP and any remaining liquid.

Prepare the tatties and peas:

  • Either steam the potatoes or boil, until soft. Keep warm until ready to serve.
  • Prepare the peas, either steam or boil for a few minutes until cooked. Time the peas so that they are ready near to the end of mince cooking time.
    Or if using canned, heat the peas in a little water until piping hot. Drain, keep warm until serving.


  • Mince is ready once the veggies are soft and the gravy is rich and tasty. Mix through 2 teaspoons of red wine vinegar. Season with salt and pepper to taste. Though generally the mince doesn't need added salt.
    If you'd like to thicken up the gravy even more, remove the slow cooker lid and leave to cook for a further 15-20 minutes.


  • Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary. Data is run through nutritional computerized apps. Calculation includes 300g frozen peas and 800g potatoes.
  • Leftover mince and tatties will keep fresh in the fridge for up to 3 days. Or frozen for up to 4 months.
  • Reheat leftovers in a pan over a medium heat and gently simmer for 3-4 minutes until piping hot throughout.
  • Serve mince and tatties with steamed or boiled peas or another green veggie.
  • A wedge of crusty bread is tasty to soak up the gravy.
  • Slow cooker cooking time variations: to cook on medium heat it will take around 5-6 hours, on low heat 7-8  hours. Cooking times will vary between slow cookers or crock-pots. Also the length of time needed to cook the veggies differ depending on how thick they are cut. I prefer small diced for quicker cooking. 
  • To cook mince on the stove-top add all the mince ingredients to a skillet or similar pan and bring to a simmer. Cook with a lid on the pan for 25 minutes, remove the lid for the remaining 15 minutes. Add extra veggie stock when necessary to prevent the gravy becoming too thick.


Calories: 353kcal | Carbohydrates: 65g | Protein: 24g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 969mg | Potassium: 1363mg | Fiber: 15g | Sugar: 11g | Vitamin A: 13840IU | Vitamin C: 56mg | Calcium: 193mg | Iron: 7mg

Want more delicious and nutritious slow cooker easy family meals?

These recipes can be prepared on stove top also.

Black bean chilli (with fluffy quinoa)

Green lentil spaghetti Bolognese

Cauliflower tikka masala

Sweet and smoky campfire stew (jackfruit)

10 thoughts on “Slow Cooker Vegan Mince And Tatties (Scottish)”

    1. Thanks so much. I usually make this meal all winter long too! For a change I add mashed potatoes to the top of the mince, a sprinkle of vegan cheese and bake until everything is bubbling, and the potatoes are crisp and lightly golden. It makes for a delicious cottage or shepherd style pie 🙂

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