To celebrate the 70th anniversary of VE Day (8 May), Potato Pete is being brought back to life through wartime recipes which have been given a modern makeover.
Scotch Hotpot
Potatoes are the original superfood, with research showing children get more Vitamin C, B1, B6, Folate, Iron, Magnesium and Potassium from potatoes than from the 5 superfoods; beetroot, bananas, nuts, broccoli and avocado combined.
Average intakes of potassium, iodine, folate and vitamin B6 are more than 10% higher in adults who regularly consume more potatoes rather than alternative carbohydrates such as pasta or rice. The average intakes of potassium, folate, vitamin A and vitamin B6 are also more than 6% higher in children who consume potatoes regularly.
Serves: 4-6
Prep time: 20 mins
Cook time: 2 hours 40 mins
Ingredients:
- 450g peeled smooth potatoes such as Desiree
- 2 tbsp olive oil
- 600g shin of beef, cut into 2cm pieces, excess fat removed
- 1 tbsp rosemary leaves, chopped
- 225g tomatoes
- 2 apples, peeled
- 2 onions
- 1 tbsp plain flour, seasoned with salt and pepper
- Around 300ml fresh good quality beef stock
- Pepper to taste
Method:
- Heat the olive oil in a frying pan then dip the beef into well-seasoned flour. Fry in the frying pan until golden brown all over then set to one side.
- Slice the apple, onion, potatoes and tomatoes.
- Arrange a layer of sliced potatoes in the bottom of a casserole dish. Cover with beef then with the mixed vegetable and apple slices then sprinkle with a little rosemary.
- Repeat layers, finishing with potato.
- Pour over the stock then cover with a lid and bake in a preheated oven at 180C / 160C fan / gas mark 4 for 2 ½ hrs and serve with green vegetables.
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