Ellen Bales


Here is another dish from Scotland's West coast. It's a good way to use up leftovers--think along the lines of America's roast beef hash.
Recipe & photo:

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Depends on leftovers
10 Min
50 Min


1 Tbsp
lard or beef drippings
1 large
onion, peeled and roughly diced
4 Tbsp
dark beer or stout (optional)
4 oz
diced cold roast beef or lamb
1 1/2 lb
potatoes, peeled and cut into quarters
10 oz
beef or lamb stock or left over gravy
salt and pepper to taste
any other leftover vegetable such as carrots, parsnips, turnips, etc. (optional)


1In a large skillet, over medium heat, melt the lard or drippings. Add onions and cook until soft but not browned (about 5-8 minutes). If using, add the beer or stout,, turn the heat up and allow to boil for 2 minutes to burn the alcohol off. Add the meat and stir well.
2Add the potatoes in layers, seasoning each layer with salt and pepper as you go.
3Pour the stock or gravy over all. Transfer to a large casserole dish and cover. Place in a preheated 375-degree oven for 45-50 minutes. Check often to make sure there is plenty of stock. If needed, add more to keep from drying out.
4If using additional leftover vegetables, add them 10 minutes before cooking time is finished, and keep dish covered.

About this Recipe

Course/Dish: Beef
Main Ingredient: Potatoes
Regional Style: UK/Ireland