RCI-MT.001.0013.001
Stovies
is a traditional Scottish dish - originating mainly from the North Eastern counties of Angus and Abe
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (2 oz.) beef dripping or butter50 g
- onions3 mediumroughly chopped
- (2 pounds)potatoes1 kg
- (4-8 ounces) cooked beef or lamb (leftovers from a roast dinner)125-250 g
- finely chopped parsley2 -3 tablespoonschives, or spring onions
- Seasoning salt1 unitfreshly ground black pepper, allspice, or grated nutmeg
Method
1
Heat fat in a large heavy-base pot (one with a tight-fitting lid) and add the onions. Cook until lightly brown. Peel potatoes if they are "main crop", but leave the skins on new potatoes. Slice about 5mm (1/4-inch) thick. Or slice roughly in different thickness so that the thin go into a mush, while the others stay whole. Add them to the pot with the onions and stir well. coating all sides with the fat.
2
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.