Suzanne’s budget friendly scottish stovies and veggie rumbledethumps
If it’s real Scottish food you’re after this Burns Night, then look no further than Suzanne’s traditional stovies. Made from spuds and leftover meat - this hearty warming stew-like recipe is packed with flavour, it's easy on the purse strings and has everything you need for the ultimate Scottish feast.
Scottish corned beef stovies
Serves: 4
Ingredients
230g frozen, chopped onions
1 x 340g tin corned beef, sliced
550g potatoes, peeled and sliced
Splash of milk
Knob of butter
3 tbsp Worcestershire sauce
20 cherry tomatoes, halved
Serve with:
Oatcakes
Hot diced chunks of beetroot (optional)
Method
1. Add the potatoes to a large saucepan, cover with cold water and boil until tender. Once tender, drain then mash with a splash of milk and a knob of butter. Once mashed, set to one side.
2. Heat a splash of oil in a frying pan over a medium heat then add the onion and cook, stirring continuously for 5 minutes, until softened and starting to brown. Tip the cooked onions into a large bowl.
3. Add the corned beef, mashed potatoes and Worcestershire sauce and give it all a good mash. Gently stir through the tomatoes and pour into a large baking dish and flatten down.
4. Cook at 180C for 30 minutes.
Tip - Add cooked diced turnip chunks to the top of this, to bring in the Burns Night theme. You can substitute leftover beef from a roast or stew, or you could change the corned beef to haggis if you want to try something different - especially for Burns Night!
Veggie rumbledethumps
Serves: 4
Ingredients
300g frozen leeks
Splash of oil
115g frozen onions
1 x 500g bag shredded cabbage or shredded mixed greens
1 knob butter
2 x 425g packs ready made mashed potato
190g grated cheese
20 cherry tomatoes, halved
Salt and pepper
Method
1. Put the leeks in a heatproof bowl and cook in the microwave on high for 3 minutes, stirring halfway.
2. Heat the oil in a frying pan over a medium heat, then add the onion and cook for 2-3 minutes until soft.
3. Add the leeks, cabbage or mixed greens to the pan along with the knob of butter and cook for 5-10 minutes, stirring occasionally until the cabbage is tender and the leek and onions are starting to turn golden. Remove from the heat and tip into a bowl.
4. Add the mashed potatoes and half of the cheese. Then, season to taste, stir through the tomatoes and transfer to a large baking dish and flatten into an even layer.
4. Scatter over remaining cheese and then place into the oven at 180C for 20-25 minutes until golden.