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.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main
Cuisine Scottish
- 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)
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).
- 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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Keyword gravy, leftovers, potatoes, roast beef, roast lamb, stovies