• Recipe

    Corrie Cheyne

    Traditional Scottish Stovies

     
    • Serves 4
    • Preparation time 10 mins
    • Cooking time 45 mins
  • Ingredients
     
    • 2 large onions, sliced
    • 2 tbsp beef dripping from your roast (can use lard or olive oil if you don’t have dripping)
    • 1 kg potatoes, peeled and sliced thickly
    • 200ml leftover gravy, meat juices or rich reduced beef stock* (ideally a combination, all supplied by your leftover roast dinner)
    • 500g leftover cooked meat, cut into 2-3 cm chunks
    • Salt and black pepper
    • Oatcakes, pickled beetroot and milk, to serve
  • Method
     
    1. In a large, heavy bottomed pan with a lid, gently fry the onions in the fat until soft
    2. Layer over the raw potatoes and pour in the rich, beefy gravy-style liquid
    3. Add in the meat, making sure you include all the sticky, savoury scrapings from the roasting pan!
    4. Add enough cold water to come to a few centimetres below the level of the potatoes, and season well
    5. Cover and bring to the boil, then turn down to a gentle simmer
    6. Cook for about half an hour, stirring occasionally
    7. The potatoes should be starting to fall apart into mash; it’s ready when you have a really hearty and comforting mix of half mash, half soft chunks
    8. Check the seasoning (it needs plenty) and serve hot
    9. For a real taste of Aberdeenshire, serve your stovies with sliced cold pickled beetroot, warmed Scottish oatcakes and a glass of very cold milk. Delicious!
    10. The best Sunday roast leftovers come from a traditional bone-in beef roasting joint. Once picked clean the bones can be boiled for stock – because they’ve been roasted, they’ll have an extra deep, caramelised flavour, perfect for beefing up the leftover meat in your stovies.