Stovies

Ingredients

• 2.2 lb floury potatoes, peeled and cut into rough chunks
• 1 large onion, diced
• 9 oz leftover roast beef or corned beef, chopped
• 3.5 tbsp beef dripping or butter
• 1.75 cups hot beef stock
• Salt and black pepper
• Dash of Worcestershire sauce (optional)

Before you cook

• Peel the potatoes and cut them into rough 1-inch chunks.
• Dice the onion.
• Chop the leftover meat into bite-sized pieces.
• Heat the beef stock in a separate pan until nearly boiling.

Steps

1. Melt the dripping in a heavy-bottomed pot over medium-low heat.
2. Spread the onion in an even layer in the pot and cook gently for 7 minutes without browning.
3. Scatter the chopped meat over the onion and stir just to combine.
4. Layer the potato chunks evenly on top without stirring them in.
5. Pour the hot stock over the potatoes without stirring.
6. Season with salt, pepper and the Worcestershire sauce if using.
7. Cover the pot and simmer on the lowest heat for 50 minutes without lifting the lid.
8. Fold everything together gently once, off the heat, so the potatoes end up part-mashed and part-chunky.
9. Rest for 5 minutes before serving.