Scottish Stovies
Slow cooked potatoes, left over meat, soft onions and rich stock come together to create a dish that’s warming and filling. There are few dishes more comforting than a traditional Scottish Stovies recipe. I'll show you how to make my family's recipe and include variation details too.
Ingredients
- 2 tablespoon beef dripping or vegetable oil / olive oil only required if NOT using sausages
- 200 g roast beef total meat weight volume requirement: 550-600g
- 385 g pork link sausages other options include mince, corned beef - see Notes
- 1 onion finely chopped
- 500 g potatoes unpeeled weight - approx. 425g peeled weight, chopped into chunks
- 800 ml beef stock
Instructions
- Add uncooked 385 g pork link sausages (chopped into chunks) and 1 onion (finely chopped) to a pot and cook for 10 mins until onions have softened and sausages are caramelising
- Add cooked 200 g roast beef, peeled and halved 500 g potatoes and 800 ml beef stock
- The stock should be able to cover the potatoes as we’ll need them to cook in the pot - so add a little more if they aren’t submerged - and bring to the boil
- Reduce the heat to medium/high heat and simmer for 45 minutes stirring occasionally until veg and potatoes are softened and everything looks like it’s starting to come together (the potatoes will start to break up and the sauce will thicken)
- Stir through any leftover gravy or make some up using gravy granules, although this isn’t necessary as it should have thickened up adequately without, and serve with oatcakes
Notes
- Meat: use whatever meat you have left over. We need a total volume of 550-600g of meat for this recipe. If you have enough leftover meat, it'll be all you need to use. But if you want to bulk it out a bit, then add some link or Lorne sausages, beef mince or corned beef.
- Potatoes: ideally use a floury (starchy) potato that will start to break down slightly during cooking e.g. King Edward, Maris Piper, Desiree etc.
- Beef Dripping: I don't use it in this recipe as the fat that comes from the sausages is enough, but use this or a neutral oil if not using sausages.
- Onion: you could also add carrot or turnip (rutabaga/neeps) too if you wanted some extra vegetables
- Beef Stock: or bone broth. I use stock of whatever the leftover meat I'm using is (e.g. if I had a leftover lamb roast, then I use lamb stock etc.)
- Leftover Gravy: only really needed if you have it to use up anyway
Nutrition
Calories: 550kcalCarbohydrates: 27gProtein: 32gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 105mgSodium: 1786mgPotassium: 1320mgFiber: 3gSugar: 3gVitamin A: 75IUVitamin C: 50mgCalcium: 186mgIron: 4mg
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