Stovies
Stovies is a traditional Scottish dish originating mainly from the North Eastern counties of Angus and Aberdeenshire where even today the dish is still most commonly found and served. Recipes and ingredients vary widely between regions and even families, but the dish usually consists of potatoes and onions and some form of cold meat (especially sau
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 5 method steps from beginning to end.
- Measure and arrange all 8 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
The same recipe can be adapted to use steak, beef or pork sausages instead of leftover meat. If making stovies this way, brown the sausages with the onions at the start.
Recipes vary but mince is used most commonly, not only in the East but all over Scotland
Adapted from the source recipe's notes.Method
- 01
Peel potatoes if they are "main crop", but leave the skins on new potatoes. Slice about 5 mm (¼-inch) thick. Or, slice roughly in different thickness so that the thin make a mush when cooked, while the others stay whole.
- 02
Heat fat in a large heavy-base pot (one with a tight-fitting lid) and add the onions. Cook until lightly brown. Add the potatoes and stir well, coating all sides with the fat.
- 03
Put the lid on and cook over a very low heat, shaking the pot once or twice to prevent sticking, until the potatoes are cooked.
- 04
Add the meat, mix through, and turn up the heat to brown a little.
- 05
Serve with brown sauce, parsley, and optional seasonings.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: Public domain, credited to JSL595; view original image record .
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