Stovies are a Scottish dish based on potatoes, with recipes and the ingredients varying quite a bit. Personally, I'd say that the recipe passes down in families...as a young girl I used to watch my dad assembling the ingredients in a large pot. He would have watched either his mum or dad making them when he was growing up. The main ingredients in the recipe I watched my dad make are leftover roast beef or lamb, potatoes, onions and leftover gravy from the roast.
It's a very comforting dish and is a great way to use up leftovers from a roast dinner.
You'll also find that stovies are often served later in the evening at weddings or parties in Scotland.
Tips
- We like sliced pickled beetroot and oatcakes with our stovies, but I have seen people have tomato ketchup with it too!
- If you have leftover vegetables, eg: carrots and/or neeps, feel free to add them to the pot too.
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Ingredients
- 320g leftover roast beef or lamb, cut or torn into bite size chunks
- 1.3kg potatoes, peeled and thinly sliced (approx. 5 mm)
- 300g onions, chopped or thinly sliced
- 200ml leftover gravy
- salt and freshly ground black pepper
- sliced pickled beetroot, to serve (optional)
- oatcakes, to serve (optional)
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Instructions
- Once you have the leftover meat cut or torn into chunks and the vegetables prepared, put a large saucepan (with lid) on a medium heat and assemble the ingredients in layers until they’re all in the pan, as follows:
- Spoon some gravy over the bottom of the pan
- Then add a sprinkle of onions and some chunks of meat
- Place a layer of the sliced potatoes next, then season with salt and pepper
- Repeat until all of the ingredients are in the pan
- Cover the pan with the lid and cook for 15 minutes. Stir and use the spoon to break the potatoes into chunks. Cover again and leave to cook for a further 15 minutes. Stir and use the spoon again to break up the potatoes – they should be cooked through and soft enough that they mash up easily.
- Serve with the sliced pickled beetroot and oatcakes (optional – see Tips).
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Stovies
Ingredients
- 320g leftover roast beef or lamb cut or torn into bite size chunks
- 1.3kg potatoes peeled and thinly sliced (approx. 5 mm)
- 300g onions chopped or thinly sliced
- 200ml leftover gravy
- salt and freshly ground black pepper
- sliced pickled beetroot to serve (optional)
- oatcakes to serve (optional)
Instructions
- Once you have the leftover meat cut or torn into chunks and the vegetables prepared, put a large saucepan (with lid) on a medium heat and assemble the ingredients in layers until they’re all in the pan, as follows:1. Spoon some gravy over the bottom of the pan2. Then add a sprinkle of onions and some chunks of meat3. Place a layer of the sliced potatoes next, then season with salt and pepper4. Repeat until all of the ingredients are in the pan
- Cover the pan with the lid and cook for 15 minutes. Stir and use the spoon to break the potatoes into chunks. Cover again and leave to cook for a further 15 minutes. Stir and use the spoon again to break up the potatoes – they should be cooked through and soft enough that they mash up easily.
- Serve with the sliced pickled beetroot and oatcakes (optional – see Notes).
Notes
- We like sliced pickled beetroot and oatcakes with our stovies, but I have seen people have tomato ketchup with it too!
- If you have leftover vegetables, eg: carrots and/or neeps, feel free to add them to the pot too.
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