Scotch hotpot recipe
Often made with shin of beef and sausages for a hearty meal this lighter version omits the sausages and includes fresh rosemary for extra flavour.
Ingredients
- 450 g peeled smooth potatoes such as Desiree
- 2 tbsp olive oil
- 600 g shin of beef, cut into 2cm pieces, excess fat removed
- 1 tbsp rosemary leaves, chopped
- 225 g tomatoes
- 2 apples, peeled
- 2 onions
- 1 tbsp plain flour, seasoned with salt and pepper
Details
- Cuisine: Scottish
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 160 mins
- Serves: 6
Step-by-step
- Heat the olive oil in a frying pan then dip the beef into well-seasoned flour. Fry in the frying pan until golden brown all over then set to one side.
- Slice the apple, onion, potatoes and tomatoes.
- Arrange a layer of sliced potatoes in the bottom of a casserole dish. Cover with beef then with the mixed vegetable and apple slices then sprinkle with a little rosemary.
- Repeat layers, finishing with potato.
- Pour over the stock then cover with a lid and bake in a preheated oven at 180C/160C fan/gas mark 4 for 2 ½ hrs and serve with green vegetables.
This recipe was devised by Gee Charman for www.lovepotatoes.co.uk to commemorate the 70th anniversary of VE Day.
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