Scottish stovies

Nutrition and extra info

Nutrition: Per serving (6)

  • kcal418
  • fat23g
  • saturates10g
  • carbs23g
  • sugars6g
  • fibre4g
  • protein28g
  • salt0.42g
  • Ingredients
  • Method
  • Ingredients

  • 30g lard or butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ½ swede, peeled and cut into 2cm cubes (400g prepped weight)

    Swede

    sw-ee-d

    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 2 large carrots, peeled and cut into 2cm cubes

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 celery stick, finely chopped

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 500g leftover roast meat (lamb or beef), or corned beef, cubed
  • 700g potatoes, peeled and cut in to 3cm cubes

    Potato

    po-tate-oh

    The world’s favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 500ml beef or lamb stock
  • oatcakes or crusty bread, to serve
  • Method

    1. Heat the lard or butter in a medium sized saucepan. Add the onion and fry for 10 mins over a low-medium heat until softened. Add the swede, carrot and celery and fry for 5 mins. 

    2. Stir in the meat, if using leftover roast lamb or beef, then the potatoes. Pour over the stock and season generously, bring to the boil, then turn the heat down to a simmer. Cook covered for 1 hr 30 mins or until the vegetables have softened and the potatoes have broken down completely. If you’re using corned beef, add this to the pan 20 mins before the end of cooking. Serve with oatcakes, or crusty bread

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