Stovies

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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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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

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.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main

Cuisine Scottish

Servings 4 people

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 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

Keyword gravy, leftovers, potatoes, roast beef, roast lamb, stovies