1 In a heavy-based pot heat the oil or dripping then add the onions. Sweat down a little, allowing no more than a little colour to form
2 Add the remaining vegetables and stock and bring gently to the boil. Turn down to a simmer
3 Continue to simmer until potatoes and turnip are cooked and carrot and onion have softened
4 Add the meat, stir, and heat gently for a couple of minutes to warm the meat through
5 Serve in bowls, ideally with warm bread and a dram of whisky
This recipe first appeared on Great British Chefs. Take a look at their recipe collections for some more great Scottish Recipes.