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Showing you how to make stovies from scratch, jazz up your leftovers with a stovies recipe that truly delivers on flavour.
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- Serves 4
- Preparation time 10 mins
- Cooking time 45 mins
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- 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 pepper
- Oatcakes
- Pickled beetroot and milk
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- In a large, heavy bottomed pan with a lid, gently fry the onions in the fat until soft.
- Layer over the raw potatoes and pour in the rich, beefy gravy-style liquid
- Add in the meat, making sure you include all the sticky, savoury scrapings from the roasting pan!
- Add enough cold water to come to a few centimetres below the level of the potatoes, and season well
- Cover and bring to the boil, then turn down to a gentle simmer
- Cook for about half an hour, stirring occasionally
- 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
- Check the seasoning (it needs plenty) and serve hot
- 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!
- 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.