Stovies – A hearty warming meal.
Stovies – We know potatoes originated in Peru but the humble potato became an important part of the Scottish diet.
This month Discover Highlands introduces you to Stovies, a fantastic dish which is both warming and flavoursome and a terrific dish to warm up the whole family on a chilly day. In olden days meat was a luxury only afforded by the gentry and stovies originated when the left-over meat from the Sunday Roast, which could be beef, or lamb and ‘dripping’ (the fat of the beef or mutton) was passed downstairs to feed the servants.
Stovies are a ‘one pot dish’ which also uses potatoes and onions and is easy to make. Today you can also make stovies using good quality sausages or corned beef.
Preparation time 10 minutes Cooking time 40 minutes – this recipe can also be cooked in a slow cooker – please follow manufactures guidelines.
Making Stovies – for four persons
3 pounds of potatoes preferably large in size as they have to be sliced.
2 large onions – as above.
Approx. ½ pound of left-over cooked meat
Salt and pepper.
Peel and slice potatoes – the slices should be approx. ¼ inch thick.
Peel and chop onions exactly the same way.
In your cooking pot put about a ¼ inch of cold water and start with a layer of potatoes followed by a layer of onions, top with pieces of meat or lamb. Follow this method until all ingredients are used. Season with salt and pepper as you go along.
Cover the pot with the lid and heat up quickly on your stove. Once heated, turn down the heat to low and cook for 30-40 minutes.
During the cooking process, it is advisable to check the cooking process and give a stir to the ingredients- if you find the potatoes may be sticking to the bottom of the pan just add a little water. If you want a more ‘meaty flavour’ add a beef or lamb stock cube.
Serve in plates along with oatcakes and enjoy.
Stovies can be frozen and reheated either in an oven or microwave.
The Wee Scottish Recipe Book has 25 easy to follow recipes giving a great selection of Scottish food to enjoy.