RCI-VG.002.0176.001
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.
Prep15 min
Cook45 min
Total60 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
Peel and thinly slice the onions, then dice or shred any leftover roasted beef into bite-sized pieces.
10 minutes
2
Peel and slice the potatoes into rounds approximately half a centimetre thick, keeping them uniform so they cook evenly.
10 minutes
3
Melt a generous knob of beef dripping or butter in a large, heavy-bottomed pot over medium-low heat, then add the sliced onions and cook gently until softened and translucent.
8 minutes
4
Layer the sliced potatoes over the onions, then distribute the leftover roasted beef evenly throughout the pot.
3 minutes
5
Season generously with seasoning salt, then add just enough water or leftover meat stock to barely cover the base of the pot without fully submerging the potatoes.
2 minutes
6
Place a tight-fitting lid on the pot and cook over a low heat, allowing the potatoes to steam and stew slowly, stirring occasionally to prevent sticking and to break the potatoes down into a thick, cohesive mixture.
45 minutes
7
Check seasoning and adjust with additional seasoning salt as needed, then remove from heat once the potatoes are fully tender and the mixture has reached a dense, slightly mashed consistency.
5 minutes
8
Ladle the stovies into warmed bowls and garnish with freshly chopped parsley before serving immediately.
2 minutes