• 30g lard or butter
  • 1 onion, finely chopped
  • ½ swede, peeled and cut into 2cm cubes (400g prepped weight)
  • 2 large carrots, peeled and cut into 2cm cubes
  • 1 celery stick, finely chopped
  • 500g leftover roast meat (lamb or beef), or corned beef, cubed
  • 700g potatoes, peeled and cut in to 3cm cubes
  • 500ml beef or lamb stock
  • oatcakes or crusty bread, to serve


  • STEP 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.

  • STEP 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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A star rating of 3.8 out of 5.19 ratings