Chop the onions into a pot, add fat, and gently
cook for 4-5 mins until soft. Add meat, stir into the
onions and cook until a light brown. Peel, slice and
dice your potatoes as you'd normally do. Hurtle
them into the pot with the onions and meat. Chuck
in the water, stock, salt, pepper. Bring to the boil
and simmer for 30 minutes with the lid on, shoogling
(shaking!) or stirring the pot occasionally to make
sure it doesn't all stick. Cook until the potatoes are
soft (push a table knife through a piece to test).
Don't worry if the bottom layer is a bit burnt as this
adds to the flavour of the rest. Mmmm.
Serve on its own, or with a bowl of fresh green
beans or garden peas
Mix it all up a little more, if necessary, and serve
steaming hot onto plates or bowls. Serves 6 as a
meal, 10 as a snack, eat with a fork or spoon.
Traditionally serve with milk for some extraordinary
reason,
cook for 4-5 mins until soft. Add meat, stir into the
onions and cook until a light brown. Peel, slice and
dice your potatoes as you'd normally do. Hurtle
them into the pot with the onions and meat. Chuck
in the water, stock, salt, pepper. Bring to the boil
and simmer for 30 minutes with the lid on, shoogling
(shaking!) or stirring the pot occasionally to make
sure it doesn't all stick. Cook until the potatoes are
soft (push a table knife through a piece to test).
Don't worry if the bottom layer is a bit burnt as this
adds to the flavour of the rest. Mmmm.
Serve on its own, or with a bowl of fresh green
beans or garden peas
Mix it all up a little more, if necessary, and serve
steaming hot onto plates or bowls. Serves 6 as a
meal, 10 as a snack, eat with a fork or spoon.
Traditionally serve with milk for some extraordinary
reason,
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