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.

Ingredients

• 1 kg (2 pounds) potatoes
• 50 g (2 oz) beef drippings or butter
• 3 medium onions, roughly chopped
• 125–250 g (4–8 oz) cooked beef or lamb (leftovers from a roast dinner)
• 2–3 tbsp finely chopped parsley, chives, or spring onions
• Seasoning salt (optional)
• Freshly ground black pepper (optional)
• Allspice or grated nutmeg (optional)

Steps

1. 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.
2. 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.
3. 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.
4. Add the meat, mix through, and turn up the heat to brown a little.
5. Serve with brown sauce, parsley, and optional seasonings.

More recipes with potatoes, beef, onion, parsley or chives

Adapted from “Stovies” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.