Winter has certainly arrived and with the cooler weather comes cravings for warm hearty comfort food. Tattie soup is fantastic cold weather warmer and something that I have enjoyed, all my life, growing up in Scotland.
This Scottish recipe was originally my Grans and she passed it on to my Mum who shared it with me. The key to this hearty soup is the beef stock. Taking the time and effort to make a good beef stock makes all the difference and you’ll get a richness of flavour that you just can’t buy at the store.
Although the cooking time of this soup long, to gain the richness in flavour, it is not labour intensive and is a very simple soup to make.
The Le Creuset 3-ply Stainless Steel Casserole is ideal for cooking homemade soup. The close-fitting lid helps to retain flavour in your cooking and the helpful design features, such as the capacity-marking, make cooking a lot easier and convenient. In addition to being a great soup pan, this pan is ideal for cooking a wide variety of recipes including casseroles, curry, chilli and stews.
Using the latest triple-layering technology, where an aluminium core is sandwiched between two layers of premium quality stainless steel, heat spreads evenly and gently throughout the pan from base to rim. It is suitable to use on all hobs, including induction, and is also oven proof to 200°C meaning you can seal foods on the stove top and then transfer to an oven for a slow cook.
This recipe requires you to add sliced potatoes. You don’t want your slices to be too thin or they will break down too much. Also, you want to try and make sure the thickness is consistent so that it cooks at the same rate.
Although not necessary, I like to use a mandoline to do this. Not only does it result in uniformed potato slices but also it makes the process quicker. I used the
Progressive PL8 Professional Mandoline at a thickness level set at 3.
Scottish Tattie Soup
- 1.7kg Shin of beef (bone in)
- 3 carrots (2 grated, 1 sliced)
- 2 leeks (sliced)
- 6 potatoes (thinly and evenly sliced – I used the Progressive Professional Mandoline to do this, at setting 3.)
Add the shin of beef to the Le Creuset 3 ply Stainless steel deep casserole pot and then add boiling water up to the 5-litre line. Generously season and bring to a boil. Reduce the heat, cover and allow to simmer for approx. 4 hours.
Remove the beef from the pan and add the carrots, leeks and potatoes. Add more boiling water (if needed) to bring it back up to the 4-litre line. Taste the stock and season as required. Allow to simmer for a further 45 mins to an hour, until the potatoes are soft and the flavour is rich.
Serve with crusty bread and some of the shin of beef.
About the Author:
Amy is the recipe developer, photographer and voice behind the blog Healthy Little Foodies. She has a BSc(Hons) Food Science and Marketing and has, in the past, worked as a food development technologist, developing products for the UK's leading supermarkets. She now lives in Sydney and is a Mum to two young boys age 5 & 2.
