About this recipe:So I just made this today having made roast beef yesterday and thought I'd use the leftovers for stovies. Stovies are traditional in Scotland but made differently everywhere you go. The North make it different from the South, the East make it different from the West, etc. Basically some sort of meat e.g. sausages, beef, lamb, corned beef, plus onions and potatoes. I don't put sausages in mines as I don't like them but almost everyone one I come across does. This is really straight forward, simple to make and a good use of your leftovers from a roast. There is not really exact measurements, it's all trial and error. Stovies are always one of those throw everything into the pan and hope for the best kind of dishes but it's soooo yummy!
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Method Prep:10min › Cook:40min › Ready in:50min
Cut your beef dripping, using the amount based on how strong you want the flavour of the beef dripping to be. I like to taste it quite strong so I use quite a bit. Put this in an ovenproof casserole over low heat.
Peel your potatoes and cut them quite chunky, small ones in half, bigger ones into quarters. Put them in the pan along with the onions.
Coat onions and potatoes for around 2 minutes, stirring to make sure it's all coated and doesn't burn. Adjust the heat as you need, not too high.
Put in stock. Make sure potatoes are covered; if not add more water.
Transfer to a preheated 180 C / Gas 4 oven. Cook until potatoes start to break up, make sure you stir as this can burn easily. Once stock starts to lighten and thicken because of the potatoes breaking up, turn down heat to about 170 C / Gas 3. Once it has thickened so that it is more potato than liquid, you can add your meat.
Stir in meat, making sure you don't let the stovies burn at the bottom of the pan. Once meat has heated right the way through, season to your liking
Stovies should be thick so if yours is still liquidy keep on a low heat and cook until liquid is soaked up. Likewise if they get too dry the add water.
Once liquid is soaked up and stovies are seasoned put them in a bowl with a big dollop of red or brown sauce a bit of buttered bread and enjoy!
Try not to break up potatoes too much with all the stirring. It shouldn't be the consistency of mash, we still want chunks of potato in there.
I make mine with beef dripping but it's not an essential if you don't have it; butter does the same job. But for me beef dripping is a must!