
A simple, yet really tasty Scottish recipe for any leftover veggies from Sarah Morris that you can find and any meat for that matter, so resourceful. You can also make this vegetarian, so really versatile and cheap for any day of the week!
Serves 4
Preparation Time: 10 minutes
Cooking time: 30-40 minuets
Ingredients
4-6 Medium sized Maris Piper or King Edward Potatoes (starchy ones)
450g Lean Beef mince
2 x Brown Onions, diced
3 sticks Celery, diced
2 Large Carrots, diced
1 x Stock pot
300ml Boiling Water
Other root vegetables that are leftover, diced
Plenty of Ground Black Pepper
Sea Salt to taste
1 Tablespoon Olive oil
Oatcakes

Method
Prep the ingredients. Wash, peel the potatoes, cut in thick slices, prep other veg.
Sauté the onion in olive oil over a medium heat until soft, season, takes about 8 mins.
Add beef mince, lightly cook, other veg, season, then layer on the potato slices, without stirring.
Add the stock, this covers about two thirds of the meat and veg, season with plenty of black pepper.
Cover the saucepan with a lid, bring to a gentle boil, reduce heat and simmer for around 30 minutes, ensure pot doesn’t boil dry, add more water as needed.
If you would like, add any leftover cooked veg 10 minutes before service, combine, ensure some potato pieces remain intact for texture.
Remove from the heat, let it rest for around 10 minutes, this allows flavours to settle. Serve with oatcakes (cheese ones are yummy) or crusty bread on the side maybe a green vegetable. Enjoy!
Variations could be;
Vegetarian – use veggie sausages or just veggies and veg stock.
Corned Beef – try with tinned corned beef, a quick alternative, reduce cooking time.
Other meats - any leftover roast cubed meat or maybe a stewing steak, cook for around an hour.
An excellent meal by Sarah. If you would also like to submit a meal, please email scott@all4inclusion.org
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