Adapt our take on this traditional Scottish stew to your liking. Try it with a leftover roast, sausage, minced beef or corned beef. Serve with oatcakes or crusty bread
Nutrition and extra info
Nutrition: Per serving (6)
- kcal418
- fat23g
- saturates10g
- carbs23g
- sugars6g
- fibre4g
- protein28g
- salt0.42g
Ingredients
- 30g lard or butter
Butter
butt-errButter is a dairy product made from separating whole milk or cream into fat and…
- 1 onion, finely chopped
Onion
un-yunOnions 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-dA 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-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 celery stick, finely chopped
Celery
sell-er-eeA 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-ohThe 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
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.
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
Comments, questions and tips