Cheddar and beer 'stovies'

by Victoria Glass
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Serves4
20 minutes

Ingredients

Cheddar and beer stovies

  • 300g of cheddar, grated
  • 2 large onions, roughly chopped
  • 1kg potatoes, peeled and cut into approximately 2.5cm cubes
  • 500ml of beer, I used Cheddar Ales Goat’s Leap IPA
  • 25g of unsalted butter
  • 1 tbsp of olive oil
  • salt
  • black pepper

Method

1
Melt the butter in a large saucepan with the oil and fry the onions until soft and golden. Add the potatoes and continue to fry for a few minutes until they slightly catch and go a little brown. Season generously and pour over the beer
2
When the beer is hot, stir in handfuls of cheese until melted, reserving enough to scatter over the top later (approx. 50g). Leave the stovies to simmer until the potatoes are cooked through, stirring every now and then. If it is starting to look dry, add a little water, stock or more beer
3
Once cooked, taste for seasoning and transfer into a heatproof dish. Scatter with the remaining cheese before placing under a hot grill to brown