Fifty Scottish people will give 50 ways to make stovies, I think each person makes them the way they were taught as a youngster. We always had stovies made on New Year's Eve for all Hogmanay friends, neighbours and family. Still very very popular at Scottish gatherings, weddings, etc. Many families have this as a weekly meal. Nowadays, for many larger families its often made in advance, stored in the fridge in order that it can be heated in the microwave by family members as they come and go. Also great to freeze. Serve with oat cakes, heap some onto your oatcake, fantastic. I also love to have stovies on a roll, the melted butter enhances the taste enormously. Best thing is you can use mince, lamb, sausages, a mix of what you have to hand, even veg. Stovies can be made as healthy as you like, packing in veg, carrot, peas, etc., but traditionally veg is never added as you don't know who to expect at the door after midnight. A jar of beetroot was always offered though. Enjoy!
Never add salt to corned beef stovies, you really don't need it.
I like it on a buttered roll, with a bit of brown sauce. I also like it with sliced beetroot but I think this is an acquired taste.
As I said, there is no right or wrong way to make stovies. Steak, sausages, lamb, veg, all sorts of leftovers can be used for stovies. I just make it the way I was shown over 40 years ago.
Wonderful, really tasty. - 02 Jan 2017
Excellent. I smothered mines in tomato ketchup. Cant wait to make it again. Finished under the grill and loved the crispy top. My new favourite meal. - 08 Jan 2017