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.
GBP
product
https://www.donaldrussell.com/traditional-scottish-stovies.html?___store=default29261Traditional Scottish Stovieshttps://www.donaldrussell.com/media/catalog/product/r/b/rb822at-1.jpg0.00GBPInStock/Recipes & guides/Recipes/Everyday RecipesWaste not, want not, we say! This recipe turns the tasty leftovers from Sunday’s roast into a deliciously warming, comforting dinner for Monday night. Stovies is a traditional Scottish dish perfect for winter. It’s a little bit like Scotland’s version of Showing you how to make stovies from scratch, jazz up your leftovers with a stovies recipe that truly delivers on flavour. recipe-£0.00 per kgGBP5kgNo1NoFood/r/b/rb822a.jpgCorrie Cheyne4Preparation time|10 mins ~ Cooking time|45 mins2 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 MilkIn 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.NoNohttps://www.donaldrussell.com/media/catalog/product/r/b/rb822at_1.jpghttps://www.donaldrussell.com/media/catalog/product/r/b/rb822at.jpghttps://www.donaldrussell.com/media/catalog/product/r/b/rb822a.jpg
