To me there is no dish that screams SCOTLAND more than Stovies. Now, you can use all kinds of meat to make Stovies - beef, sausages, mince ...but being an East Coast girl there is only one thing that makes real stovies as far as I am concerned - Corned Beef! It’s the best, and never fails to take me back to my Grannies table in the 80’s
2 tbsp Olive Oil
1 Onion, finely chopped
1kg Maris Piper Potatoes, peeled and cut into 1cm slices
1 Beef Stock Pot & 300ml cold water
1 Beef Oxo Cube
1 Tin of Corned Beef diced
Step 1. Prep your potatoes, onion & corned beef
Step 2. Heat the Olive Oil in a large deep pan, once hot add onions and gently fry them until they are a deep golden colour. Add the potato to the pan, along with the stock pot, crumbled oxo cube, and water. Give it a good mix and bring to a gentle boil. Once boiling turn the heat down to a medium to low heat and allow the mixture to simmer.
Step 3. Every 5 minutes or so give the mixture a stir, do this for approx 30-40 minutes or until the water has been absorbed and the potatoes are soft and breaking down.
Step 4. Add the corned beef and continue to stir until the corned beef and potato blends together (takes a few seconds max) and you are left with a very very thick lumpy mashed potato consistency.
Enjoy immediately - As a garnish I just deep fried the left over skin spirals from my electric potato peeler. I fried them in hot veggie oil for about 3 minutes. But it is also great with oat cakes or beetroot.