Dripping Potato Cake

Serves 6-8

1.5kg peeled cubed potatoes

100g Plain flour

200ml warm milk

3 egg yolks

Salt and pepper

50g Butter

Beef dripping – melted

Boil the potatoes gently in salted water until tender. Allow to cool a little then add the warm milk, butter, egg yolks, the flour, plenty of salt and pepper and mash roughly – this dish does not need to be smooth like mashed potatoes – a bit of texture is good.

Now add the melted beef dripping a teaspoon at a time tasting as you add. The amount you need will depend on your dripping – mine came from the roasting of quite meaty bones for stock and for 1.5kgs of potatoes, 4-6 heaped teaspoons provides beefy, fatty goodness without being claggy (you should be able to taste the dripping quite obviously – or what’s the point!?). When you’ve got the right balance, transfer the mixture into a large greased (with butter) baking dish and smooth the top.

It’s best if you cool and chill for an hour or so (or longer – this can be prepared well in advance or even the day before). When you’re ready to cook it, brush the top with more melted dripping, sprinkle with coarse sea salt and bake in the oven (200 fan, 220 conventional, gas mark 7) for 50 minutes to an hour or until the top is well browned. Sorry about the picture. As usual, we forgot to take any during service….


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