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Scottish Collops


  • Heat the lard in a heavy-bottomed pan and gently saute the onion, carrot, celery and bacon until reasonably tender, continually stirring. 
  • Add the mince and cook until it changes colour, mashing and breaking it up with a wooden spoon as you do so. 
  • Then add the flour, mix and briefly cook until well incorporated. 
  • Add the stock, ketchup and seasonings. Mix well, turn the heat down and gently cook for 35-60 mins until thick and fragrant, mashing every now and then. Taste for seasoning. 
  • When ready, toast or grill the bread. 
  • To serve, place the toast on individual plates and top with a mound of the mince and a sprinkling of parsley.


  • 2 tbsp lard (or dripping)
  • 1 large onion, chopped
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 2-3 rindless bacon rashers, diced
  • 750 gm minced beef
  • 1 heaped tbsp plain flour
  • 1 cup beef stock
  • a good slurp of mushroom ketchup (or tomato ketchup & Chinese oyster sauce combined)
  • sea salt & freshly ground pepper
  • 4 thick slices country-style bread
  • olive oil spray
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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