Stovies with beef dripping

Method
Prep:10min  ›  Cook:40min  ›  Ready in:50min 

1. Cut your beef dripping, using the amount based on how strong you want the flavour of the beef dripping to be. I like to taste it quite strong so I use quite a bit. Put this in an ovenproof casserole over low heat.
2. Peel your potatoes and cut them quite chunky, small ones in half, bigger ones into quarters. Put them in the pan along with the onions.
3. Coat onions and potatoes for around 2 minutes, stirring to make sure it's all coated and doesn't burn. Adjust the heat as you need, not too high.
4. Put in stock. Make sure potatoes are covered; if not add more water.
5. Transfer to a preheated 180 C / Gas 4 oven. Cook until potatoes start to break up, make sure you stir as this can burn easily. Once stock starts to lighten and thicken because of the potatoes breaking up, turn down heat to about 170 C / Gas 3. Once it has thickened so that it is more potato than liquid, you can add your meat.
6. Stir in meat, making sure you don't let the stovies burn at the bottom of the pan. Once meat has heated right the way through, season to your liking
7. Stovies should be thick so if yours is still liquidy keep on a low heat and cook until liquid is soaked up. Likewise if they get too dry the add water.
8. Once liquid is soaked up and stovies are seasoned put them in a bowl with a big dollop of red or brown sauce a bit of buttered bread and enjoy!

Cook's note

Try not to break up potatoes too much with all the stirring. It shouldn't be the consistency of mash, we still want chunks of potato in there.

Substitution

I make mine with beef dripping but it's not an essential if you don't have it; butter does the same job. But for me beef dripping is a must!