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(3 Posts)
sdc1110 Tue 12-Aug-08 19:01:28

my gran used to make me this when I was little and I would love the recipe if anyone can help.

Pacific Tue 12-Aug-08 19:12:05

Dead easy.

Slice potatoes about 1/2cm thick. Slice the same amount of onions. And put into a big pot with lots of pepper and a 'stewing' base

Now, for the liquid 'stew' base, you can use the gravy/juice out of a roast tin together with any little crumbs or hard bits of meat left over. Beef or lamb is best.

Or you can use a beef or lamb stock cube made up according to instructions.

You cook the potato/onion until it is crumbling ie the potato is slightly overcooked and falling to bits but be careful not to mash the potato and destroy the structure of the stovies.

When it is cooked, some people add chopped corned beef or cooked chopped beef sausages.


sdc1110 Tue 12-Aug-08 19:35:51

Thank you very much smile

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