Posted by in Nigel's Recipes, Beef on March 15, 2016 . 0 Comments.


  1. Heat the oil and butter in a large pan and layer up the potatoes, onion and beef, seasoning and sprinkling with nutmeg and herbs as you go.
  2. Pour over the stock, cover and cook for 30-40 minutes, shaking the pan from timeto time until the potatoes are cooked through (the ones at the bottom will be soft and the ones at the top, just tender). Sprinkle over some herbs and black pepper and serve.
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Serves: 4
Preparation Time: 15 mins
Cooking Time: 40 mins

300g cooked Scotch Beef, diced

1 tbsp sunflower oil
Knob of butter
1kg white potatoes, thinly sliced
1 large onion, thinly sliced

450ml beef stock
Freshly grated nutmeg
4 tbsp  finely chopped parsley or chives

Last update: March 15, 2016


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