Non-VegetarianScottish cuisine Main Course

Stovies

Name: Stovies
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Scottish
Ingredients: 2 tbsp beef dripping; 2 large brown onions; 1 kg floury potatoes; 300 g leftover cooked roast beef; 250 ml Beef stock; 0.5 tsp Fine sea salt; 1 tsp Black pepper; 1 tbsp fresh flat-leaf parsley

Tender tatties (potatoes) slowly stewed with savoury beef dripping, sweet onions, and rich roast meat. A comforting, classic Scottish leftover supper.

🇬🇧United Kingdom· Central Belt

Prep: 15 min
Cook: 45 min
Total: 60 min
Servings: 4
Difficulty: Easy
Calories: 460 kcal

Ingredients

0 of 8 gathered

Servings

2 tbsp beef dripping — or traditional lard
2 large brown onions — roughly chopped
1 kg floury potatoes — such as Maris Piper or King Edward, peeled and cut into thick slices
300 g leftover cooked roast beef — shredded or chopped into bite-sized pieces
250 ml Beef stock — hot, well-seasoned
½ tsp Fine sea salt — to taste
1 tsp Black pepper — coarsely cracked
1 tbsp fresh flat-leaf parsley — finely chopped

Equipment

•heavy-bottomed pot or Dutch oven
•chopping board
•chef's knife
•wooden spoon
•measuring jug

Nutrition

Per serving, approximate

Calories: 460 kcal
fat: 20 g
carbs: 44 g
fibre: 5 g
protein: 26 g
calories: 460 kcal

Instructions

1
Melt the beef dripping in a large, heavy-bottomed pot over a medium heat on the hob.
2
Add the chopped onions and cook for 8 minutes until soft, translucent, and lightly golden.
3
Layer half of the sliced tatties (potatoes) evenly over the onions in the pot.
4
Scatter the cooked shredded roast beef evenly across the potato layer.
5
Season generously with salt and plenty of freshly cracked black pepper.
6
Top with the remaining sliced tatties to cover the meat completely.
7
Pour over the hot beef stock, keeping the liquid level well below the top layer of potatoes.
8
Cover tightly with a lid and reduce the hob heat to very low.
9
Simmer gently for 35 to 40 minutes without stirring, allowing the bottom tatties to catch slightly.
10
Remove the lid and stir vigorously with a wooden spoon to break down the softer tatties into a thick, textured mash.
11
Scatter chopped parsley over the top before ladling into warm bowls.

Chef's tips

Do not add too much liquid at the start; the tatties should steam in the covered pot rather than boil. Letting the bottom layer lightly catch and caramelise on the base of the pan gives authentic stovies their signature savoury depth.

Ingredient substitutions

leftover roast beef → tinned corned beef, sliced Lorne sausage, or roast lamb
beef dripping → duck fat, lard, or vegetable oil

Storage

Store cooled stovies in an airtight container in the fridge for up to three days.

Reheating

Reheat gently in a pot over low heat on the hob with a splash of water, stirring frequently until piping hot throughout.

Common mistakes to avoid

•Adding too much stock, which turns the stovies into a watery soup instead of a thick mash.
•Stirring too frequently while simmering, which prevents the potatoes from steaming properly.
•Using waxy salad potatoes instead of floury varieties that break down easily.

Serving suggestions

Serve piping hot alongside warm Scottish oatcakes and salted butter.Pair with sliced pickled beetroot or pickled onions to cut through the richness.Enjoy with a cold glass of full-cream milk or a pint of Scottish heavy ale.