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Home » Recipes

Stovies

Published: Jan 29, 2021 · Modified: Jan 29, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Stovies on a white plate with beetroot and oat cakes
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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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How to make 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

  1. 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 pan
    2. Then add a sprinkle of onions and some chunks of meat
    3. Place a layer of the sliced potatoes next, then season with salt and pepper
    4. Repeat until all of the ingredients are in the pan
  2. 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.
  3. Serve with the sliced pickled beetroot and oatcakes (optional – see Tips).

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Stovies on a white plate with beetroot and oat cakes

Stovies

By: Deborah
A Scottish dish based on potatoes. They're very comforting and it's a great way to use up leftovers from a roast dinner.
PREP: 20 minutes minutes
COOK: 30 minutes minutes
TOTAL: 50 minutes minutes
Course: Main
Cuisine: Scottish
Servings: 4 people
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Ingredients

  • 320 g (11.3 oz) leftover roast beef or lamb cut or torn into bite size chunks
  • 1.3 kg (2.9 lb) potatoes peeled and thinly sliced (approx. 5 mm)
  • 300 g (2 cups) onions chopped or thinly sliced
  • 200 ml (1 cups) 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 pan
    2. Then add a sprinkle of onions and some chunks of meat
    3. Place a layer of the sliced potatoes next, then season with salt and pepper
    4. 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.
 
You might also like to try:
  • beef dishes
  • lamb dishes

Nutrition

Calories: 397kcal | Carbohydrates: 67g | Protein: 26g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 50mg | Sodium: 1465mg | Potassium: 1702mg | Fiber: 8g | Sugar: 7g | Vitamin A: 8IU | Vitamin C: 106mg | Calcium: 280mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS gravy, leftovers, potatoes, roast beef, roast lamb, stovies
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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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