Stovies = a traditional Scottish dish made with leftovers from the Sunday roast! Quick, easy and delicious. Although cleaning the pan after-wards isn’t that much fun..
Let me start with a confession, I don’t make stovies the ‘traditional’ way. Like everything else that comes out of my kitchen, they are made to my own unique recipe. However, (without sounding big headed) they taste pretty damn good.
What you’ll need:
*a large saucepan with lid
*oil (olive or vegetable)\
*1 large onion
*8-10 large potatoes [tatties]
*1 pint of beef stock
*left over gravy
*left over meat
*beetroot and oatcakes (they are different in Scotland, try Walkers variety from Pete’s Frootique) to serve
1) Chop an onion into fairly small pieces and soften in some oil
2)Peel and then slice 8-10 potatoes (no hard and fast rule, the more potatoes, the more stovies you’ll end up with) into rounds
3)Add potatoes into the pan with the onions. Stir and remove from the heat.
4)Make up stock! I use good old fashioned Knorr beef stock cubes and make according to the packet instructions. 1 cube for 500ml of water!
5)Add approximately half of the stock (250ml) to the potatoes and onions and place back onto the heat
6)Boil the potatoes in the stock, add a small amount of stock as necessary to try and limit the sticking to the bottom of the pan. You don’t want to add too much liquid though (you’ll end up with potato soup) and remember they are NOT proper stovies unless they stick to the pan a little! Keep going until the potatoes are starting to break up on their own accord! You may need all the 500ml of stock, less than or more than – it just depends on the potatoes!
7)Remove from the heat. Break the potatoes up with a fork or masher – remember you want them to be an uneven consistency, with nice big lumps left in. You DO NOT want mashed potatoes!!!!!!!!
8)To the potato and onion mixture, add in your left over gravy and meat. Remember the more flavor your gravy has, the more flavor your stovies will have!
9)Warm the whole combination through…
10)Serve with beetroot, oatcakes and a glass of cold milk