by Corrie Cheyne

Traditional Scottish dish


1 kg tatties (potatoes), peeled and thickly sliced
2 large onions, sliced
500g leftover cooked meat, cut into 2-3cm chunks
1 pack 'The Ultimate Gravy'
2 tbsp. beef dripping or lard, if available (olive oil if not)
Oatcakes, pickled beetroot and milk to serve



In a large, heavy bottomed pan with a lid, fry the onions gently until soft. Use beef dripping or lard if you have them to hand, or olive oil if not.

Add the raw potatoes, the Ultimate Gravy (you can substitute a couple of stock cubes, but the result won't be quite as tasty) and any leftover gravy or meat juices from your own roast. Add the meat, making sure you include all the sticky, savoury scrapings from the roasting pan!

Add enough cold water to come to a few centimetres below the level of the tatties, and season well. Cover and bring to the boil, then turn down to a gentle simmer.

Cook for about half an hour, stirring occasionally. Some of the tatties should break up and form a thick mash; you're looking for a finished texture of half mash, half soft chunks.

Check the seasoning (it needs plenty) and serve, accompanied by slices of pickled beetroot, warmed oatcakes and a glass of very cold milk. Delicious!

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