4
1 hour 30 minutes

Ingredients

  • 2 onions, roughly chopped
  • 1/2 turnip, (swede) roughly diced
  • 2 medium potatoes, roughly diced
  • carrots, 1-2, sliced (optional)
  • 400ml of beef stock, preferably homemade, but 2 stock cubes in 400ml of water will do
  • leftover roast beef, lamb or mutton, 300g-500g, roughly chopped
  • 2 tsp oil, or dripping, for frying

Method

1
In a heavy-based pot heat the oil or dripping then add the onions. Sweat down a little, allowing no more than a little colour to form
2
Add the remaining vegetables and stock and bring gently to the boil. Turn down to a simmer
3
Continue to simmer until potatoes and turnip are cooked and carrot and onion have softened
4
Add the meat, stir, and heat gently for a couple of minutes to warm the meat through
5
Serve in bowls, ideally with warm bread and a dram of whisky