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Stovies
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4506504
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 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)
Directions
- 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.
Notes
The same recipe can be adapted to use steak, beef or pork sausages instead of leftover meat. If making stovies this way, brown the sausages with the onions at the start.
Recipes vary but mince is used most commonly, not only in the East but all over Scotland