Stovies
A Scottish dish based on potatoes. They're very comforting and it's a great way to use up leftovers from a roast dinner.
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.