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Stovies
Stovies is a traditional Scottish dish originating mainly from the North Eastern counties of Angus and Aberdeenshire where even today the dish is still most commonly found and served. Recipes and ingredients vary widely between regions and even families, but the dish usually consists of potatoes and onions and some form of cold meat (especially sausages or leftover roast; mince or corned beef in the east). The potatoes are cooked by stewing with fat. A regional variation is to serve the stovies with oatcakes.
Ingredients
- potatoes, 2 pounds1 kg
- beef drippings or butter, 2 oz50 g
- onions, medium; roughly chopped3
- beef or lamb, cooked; leftover roast; 4–8 oz125–250 g
- parsley, chives, or spring onions, finely chopped2–3 tbsp
- seasoning salt, optional
- black pepper, freshly ground; optional
- allspice or nutmeg, nutmeg grated; optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Peel potatoes if they are "main crop", but leave the skins on new potatoes. Slice about 5 mm (¼-inch) thick. Or, slice roughly in different thickness so that the thin make a mush when cooked, while the others stay whole.
Heat fat in a large heavy-base pot (one with a tight-fitting lid) and add the onions. Cook until lightly brown. Add the potatoes and stir well, coating all sides with the fat.
Put the lid on and cook over a very low heat, shaking the pot once or twice to prevent sticking, until the potatoes are cooked.
Add the meat, mix through, and turn up the heat to brown a little.
Serve with brown sauce, parsley, and optional seasonings.
