Instructions
- Place the potatoes, carrots, onions, and any extra vegetables into a large saucepan. Add 3 beef stock cubes and pour in enough water to fully cover the vegetables.
- Bring to the boil, then reduce to a simmer and cook for 30–35 minutes until everything is soft and tender.
- Using a stick blender, blend the vegetables until completely smooth and creamy.
- Return the pan to low heat and stir in the remaining 3 stock cubes along with the Bovril. Gradually add around 500ml hot water, stirring continuously until the gravy reaches your preferred consistency.
- Allow the gravy to simmer gently for 5–10 minutes to deepen the flavour. Season with black pepper if desired.
Store in the fridge for up to 4 days or freeze in portions for up to 3 months. Reheat thoroughly before serving, adding a splash of water if needed.
Perfect served with roast dinners, sausages and mash, cottage pie, chips, meatballs, or Yorkshire puddings.
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