This dish is made, usually, to use up leftover cooked meat, such a roast beef, but can be made with corned beef or even sausage. This cookbook is published in Scotland.
- 50g (2 oz.) oil, drippings or butter
- 3 medium onions, roughly chopped
- 1 kg (2 pounds) floury potatoes, main crop or new
- 125ml (4 oz.) meat stock or gravy
- 125-250g (4-8 ounces) cooked meat
- 2 -3 tablespoons finely chopped parsley, chives, or spring onions
- Seasoning salt, freshly ground black pepper, allspice, or grated nutmeg
You will need a large heavy-base pan with a tight-fitting lid. Heat the fat in it and add the onions. Cook until lightly brown. Peel potatoes if they are "main crop",but leave the skins on new potatoes. Slice about 5mm (1/4-inch) thick. Or slice roughly in different thickness so that the thin go into a mush, while the others stay whole. Add them to the pan with the onions and stir well. coating all sides with the fat.
Put the lid on the pan and leave on a low heat for about 10 minutes, stirring a couple of times. Then add the gravy or water. Cover and cook over a very low heat, stirring once or twice until the potatoes are cooked. Add the meat, mix through, and turn up the heat to brown a little.
Taste for seasoning. Mix in some freshly chopped parsley, chives, or green onion and serve with oatcakes and a glass of milk.
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Source: A Year In A Scots Kitchen
Submitted By: Joy Bowers
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