STOVIES - Scottish pot with potatoes and meat

Preparation steps

• ~ You can prepare with more liquid "on a spoon" or as a thick stew. ~ Potatoes are best to have a harder texture, not floury so they don't fall apart during cooking, but if you like cashews, feel free to prepare with a floury type of potato. ~ I used "corned beef" which I think would be our cold cuts / meat breakfast, but I'm not 100% sure so if it's not true, let me know! I prepared the dish according to the instructions of my dear, who is half Scott, half English, his grandmother prepared it with meat slices, so I did the same. Many other variations are prepared with minced meat, fresh sausage and corned beef. When cooking, it is important that the pot is covered and stir as little as possible, but make sure that the potatoes do not stick to the bottom. You can also prepare this dish in a fireproof bowl, lay it in layers and bake in the oven.
• Add lard and chopped onion, leek and carrot to the pot. Fry on medium heat for about 5-7 minutes, stirring. The onion must not burn.
• Add sliced ​​potatoes or pieces. Add salt of your choice. Drizzle with beer and beef broth, add mustard, thyme and bay leaf and cook for 20-25 minutes. If preparing with lamb, add lamb soup cube instead of beef. But a plain vegetable cube can also be added.
• Adding meat: If preparing with fresh sausages, remove the meat from the casing and chop into larger pieces. Fry in a little oil and then add to the potatoes after 15 minutes of cooking, add the chopped parsley and continue to cook for another 20 minutes. If preparing with leftover roasted meat or with a meat slice, add after 25 minutes of cooking the potatoes. Stir gently, and let it cook for another 5-7 minutes. Add chopped parsley and pepper.
• When serving, add chopped spring onions.