Monday, 7 October 2013

Scottish Stovies

This is actually my husbands recipe, he is the "stovies maker" in our house. I think most Scottish kids grow up eating stovies ... it's so cheap & easy. Traditionally, you bunged all your left overs from your roast dinner (beef and potatoes) in a pot with some onions & stock and simmer it all down in a pot on the stove (hence the name). Some areas use sausages, mince or Lorne, some add other veg (carrots, peas etc) but the stovies I grew up with were made from corned beef. We serve ours with oatcakes to scoop it up with.

Serves 4
5 medium potatoes, peeled & sliced 1cm think
2 onions, sliced
1 tin of corned beef (replace with leftover mince/cooked sausages/roast beef trimmings if you prefer)
Dripping/lard (or oil) for frying
1 beef stock cubes

Heat the dripping in a large saucepan. Gently fry the onions until completely softened but not coloured. Add the potatoes to the pan, cover with water to halfway up your potato/onion mix & crumble in the stock cube. Mix, and allow to bubble away until the stock is almost all absorbed. This will take about 30 minutes. Add the crumbled corned beef & stir through - then allow the mixture to thicken up by letting it simmer/bubble for another few minutes. Serve with oatcakes.