Burns Night Mince with Horseradish Neeps & Tatties
Clock Image
Prep: 20 mins
Cook: 35 mins
Keep the Burns Night celebrations going with this Scottish favourite. A traditional mash of creamy neeps (swede) and tatties (potatoes) comes with a hearty beef and barley topping.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
867 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 onion
  • 2 carrots
  • A 250g pack of beef mince
  • 1 beef stock cube
  • A 75g bag of pearl barley
  • A 300g bag of potatoes
  • 1 swede
  • A thumb of horseradish
  • A 200g pot of half fat crème fraîche
  • 2 leeks
  • A handful of curly parsley, leaves only
From your kitchen
  • 1 ½ tbsp olive oil
  • 400ml boiling water
  • Sea salt and freshly ground pepper
You'll need
  • A couple of frying pans
  • Heatproof jug
  • Sieve
  • Pan with a lid
  • Masher
Step by step this way
  • 1.

    Peel and finely chop the onion. Peel and finely dice the carrots. Heat a frying pan for 1 min over a medium heat. Add 1 tbsp oil and the chopped veg. Cook and stir for 5 mins till just softened.

  • 2.

    Add the beef mince to the frying pan. Cook and stir for 4-5 mins till browned, using a wooden spoon to break up any lumps. Crumble the stock cube into a heatproof jug. Add 400 ml boiling water. Stir to dissolve.

  • 3.

    Rinse the barley under cold water. Tip into the frying pan with the mince. Pour in the beef stock. Stir together. Cover and simmer for 30 mins.

  • 4.

    While the mince is cooking, peel the potatoes and chop into chunks. Peel the swede and chop it into slightly smaller chunks. Place them in a large pan. Pour in enough boiling water to cover them. Pop on a lid and bring to the boil. Simmer for 15-20 mins till soft.

  • 5.

    Meanwhile, peel and finely grate the horseradish. Swirl it through the pot of crème fraîche. Season generously with salt and pepper (if you have white pepper, use that).

  • 6.

    Drain the potatoes and swede. Tip back into the pan. Mash together over a low heat to cook off any excess water. Season. Stir in most of the horseradish crème fraîche, keeping a few spoonfuls back for later. Take off the heat. Cover to keep warm.

  • 7.

    Trim the tops and bottoms off the leeks. Rinse out any grit. Finely slice them. Heat a separate frying pan for 1 min, then add ½ tbsp oil and the leeks. Cook and stir for 4-5 mins till softened. Season.

  • 8.

    Taste the mince and barley. Add more seasoning if you think it needs it. Serve with the horseradish mash, the leeks and a dollop of the remaining horseradish crème fraîche. Sprinkle over parsley leaves to garnish.

This recipe is from