Scottish Meat and Tatties
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| Serves | 4 |
| Prep time | 15 minutes |
| Cook time | 1 hour, 30 minutes |
| Total time | 1 hour, 45 minutes |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Serve Hot |
| Occasion | Casual Party, Halloween |
| Region | British |
| By author | Karen S Burns-Booth |
The recipe is perfect for a thrifty and tasty mid-week family supper, and any leftovers can be made into little meat and potato (or meat and tattie!) pies for another meal or for the school (office) lunch box.
Ingredients
- 450g to 500g Scottish stewing steak, trimmed and cubed
- A little plain flour, seasoned with salt and pepper
- A little vegetable oil
- 1 onion, peeled and diced finely
- 300mls beef stock
- 600g potatoes, peeled and cut into small pieces
- A little butter
- A little milk
- Salt and pepper, to taste
Note
The recipe is perfect for a thrifty and tasty mid-week family supper, and any leftovers can be made into little meat and potato (or meat and tattie!) pies for another meal or for the school (office) lunch box.
Directions
| Step 1 | Coat the stewing steak with the seasoned flour and set to one side. |
| Step 2 | Heat the oil in a large saucepan and add the diced onions, fry gently over a love heat until they are soft and transparent. |
| Step 3 | Take the pan/dish off the heat and add the steak and 300mls beef stock. |
| Step 4 | Put the pan back on the heat, bring to the boil and then turn down the heat and simmer gently for an hour and a quarter. |
| Step 5 | When the stewing steak is cooked, adjust the seasoning, a little Worcestershire sauce can added, and if the gravy is too thin, add a tablespoon of cornflour mixed with a little water. |
| Step 6 | Fifteen minutes before the stewing steak is cooked, bring a pan of salted water to the boil and add the potatoes. Boil the potatoes for 15 minutes, or until very soft, drain them and then add a little butter and milk. Place the pan back on the heat again for a minute and then then mash the potatoes with a potato masher. Season with salt and pepper to taste. |
| Step 7 | Serve the meat and tatties on warm plates with seasonal vegetables. |
