I know I started my FoodGeek Cooks? series before Christmas, but I didn’t anticipate how busy I would be towards the end of the year. This meant that unfortunately I didn’t really have the time to try out recipes, so I decided to put in on hold briefly…….until now!
I decided for my second recipe that I was going to try out a dish very close to my heart, something quintessentially Scottish, something I have been meaning to make for years…and when I say years I mean over a decade – my Grandad’s Stovies.
I have had this recipe for ages and have never really gotten round to giving it try, that is until last week when I finally gave it a bash.
I only made one tiny little change to the original recipe – it called for 300 ml of beef stock. Unfortunately I couldn’t get my hands on beef stock at the time, so I decided to use a beef knorr stock pot and 300ml of water and it worked out perfectly.
I am pleased to report that my first attempt at my Grandad’s stovie recipe was a great success. It tasted exactly like I remembered, and transported me back to eating stovies after school in my grandparents kitchen.
This recipe was easy to follow and was such a delicious jog down memory lane!
2 tbsp Olive Oil
1 Onion finely chopped
1kg Maris Piper Potatoes peeled and sliced
300ml of Beef Stock or 1 Knorr Beef Stock Pot & 300ml cold water
1 Beef Oxo Cube
1 Tin of Corned Beef diced
Step 1 – Prep your potatoes by peeling and slicing them about 1 cm deep, chop the onion and cut up the corned beef so that it’s nice and easy once you start to cook.
Step 2 – Heat the Olive Oil in a large deep pan until it is hot, add the onions and gently fry them until they are a deep golden colour.
Step 3 – Add the sliced potato to the pan along with the beef stock/or stock pot and water, and add the oxo cube by crumbling it into the pan. Using a wooden spoon give it all a good mix and put the lid on the pan and over a medium to high heat allow the water to come to a gentle boil. Once boiling turn the heat down to a med to low heat and allow the mixture to simmer.
Every 5 minutes or so give the mixture a stir, do this for approx 30 minutes or until the water has been absorbed and the potatoes are soft.
Step 4 – With a wooden spoon start to break down the potatoes, then add the corned beef to the potatoes with some salt and pepper, and continue to stir until the corned beef breaks down and you are left with a very very thick lumpy mashed potato consistency.
Enjoy immediately – alternatively it can be stored in a tupperware in the fridge for 2 days and reheated in the microwave.