"Mince and Tatties"
As comfort foods go, I fell in love with an old Scottish dish when I was a kid. It was called "mince and tatties".
Nothing was better than mince and tatties. It was so simple, really. The "mince" was ground beef, sauteed with onions, simmered in a beef broth, and thickened later into gravy. The "tatties" were mounds of fluffy mashed potatoes. Together -- the gravied beef ladled over the mashed potatoes, with a few peas thrown on top, plus a dollop of butter -- they made the most economical, flavourful, filling supper a little kid could ask for.
With three teenaged brothers (all older than me) fighting for first crack at the big bowls we passed around the table, I was really grateful my mom peeled at least half of a ten pound bag of potatoes, while she cooked up little more than one pound of ground beef. As a Scot, she knew it was the best way her kids could fill up on the inexpensive potatoes while savouring a bit of pricey beef in every bite.
What she didn't know was how much we would love it to this day.
"What's for supper?" George asked me the other night. I responded, "Mince and tatties." He smiled and nodded his head.
It was just fine with him too.