A traditional Scottish dish using all your Sunday Roast leftovers
In a frying pan heat the oil and butter and add the onions and fry till soft (5-8mns)
Add your sliced sausages and fry for a further 5-8mns
Transfer to an ovenproof dish.
Add a layer of sliced potatoes on top,sliced carrots then more potatoes,
Add any leftover meat and the rest of the potatoes
In the frying pan mix the flour with a little stock to make a paste then gradually whisk in the remaining stock and any that you have leftover from the day before.
add the mixed herbs and stir. Pour over the potatoes.
Cover with a lid or foil and bake for 1 hr on 200° remove the lid and add any leftover cooked vegetables,stir being careful not to break up the meat and cook for a further 15-20mns
Serve warm with extra gravy if needed and crusty bread to soak it all up
Add Corned beef or more sausages if you have no leftover meat
Add more vegetables-turnip, parsnips, cauliflower etc if needed
Ingredients
Directions
In a frying pan heat the oil and butter and add the onions and fry till soft (5-8mns)
Add your sliced sausages and fry for a further 5-8mns
Transfer to an ovenproof dish.
Add a layer of sliced potatoes on top,sliced carrots then more potatoes,
Add any leftover meat and the rest of the potatoes
In the frying pan mix the flour with a little stock to make a paste then gradually whisk in the remaining stock and any that you have leftover from the day before.
add the mixed herbs and stir. Pour over the potatoes.
Cover with a lid or foil and bake for 1 hr on 200° remove the lid and add any leftover cooked vegetables,stir being careful not to break up the meat and cook for a further 15-20mns
Serve warm with extra gravy if needed and crusty bread to soak it all up
Add Corned beef or more sausages if you have no leftover meat
Add more vegetables-turnip, parsnips, cauliflower etc if needed