Traditional Scottish Stovies - Pot Supper Recipe

How to make it

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• If you cannot find set beef dripping, use the fat poured off your original roast, or the drippings from grilled bacon, chilled and left to set in the fridge.
• Start to gently melt a good amount of dripping in a large soup pot, over a medium heat.
• Peel and slice potatoes into rounds, and add to pot.
• Roughly chop onion and add to pot.
• Add one to three tablespoons of left over gravy for flavor. This dish is best served only slightly moist. It should not be wet or sloppy. As the potatoes cook, they should retain some texture and shape, and NOT resemble mashed or creamed potatoes. You can always add more gravy when you serve the dish if required.
• Mix all the ingredients together.
• Add a good pinch of salt and pepper. NB: if bacon fat was used, be cautious with the salt. It can be added during cooking, after a taste test.
• Put a close fitting lid on the pot, reduce the heat to low and leave to cook for half an hour.
• Check to see if salt is required. You may add a teaspoon of Bovril, or Marmite to this recipe to give a beefier flavor.
• Now add the cubed roast beef leftovers.
• Mix well, return to heat and allow to simmer gently on low heat for another half an hour.
• At the end of cooking, the dish should be slightly moist, with lumps of potato, onion and beef. However, depending on taste you may leave the pot on a low heat if not immediately required, (my husband prefers when it burns lightly and sticks to the pot.... it adds a lovely flavor.
• Serve with a dram of Scots whiskey, and an oat cake or cracker (which I forgot to purchase for this recipe!!) This meal will re heat in the microwave. Avoid reheating in the pot the next day as it will have that 'reheated potato' taste, which for some reason does not occur in the microwave.