A hearty, homely dish of potatoes slowly stewed with onions and leftover roast lamb, cooked down until soft and comforting.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Melt dripping in a heavy pot over medium heat. Add onions, cook 5 min until softened.
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2
Layer potato slices over the onions. Add shredded lamb.
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3
Pour in stock. Season well with salt and pepper.
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4
Cover tightly. Cook over very low heat for 1-1.5 hours, stirring occasionally.
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5
The stovies are ready when potatoes have broken down into a thick, comforting mash with some chunks remaining.
Did You Know?
Every Scottish family insists their stovies recipe is the only correct one — the debate over whether to use dripping, butter, or oil is never-ending.
Chef's Notes
Equipment Tips
- heavy pot with lid
- wooden spoon
Garnishing
oatcakes on the side
Accompaniments
oatcakes, beetroot, pickles
The Story Behind Stovies
Stovies (from the French "étouffer," to stew in a closed pot) are the ultimate Scottish thrift dish, created to use Sunday roast leftovers on Monday. Working-class families across Scotland relied on this simple, filling dish of potatoes slow-cooked with whatever meat drippings and scraps were available. Regional variations abound — some use corned beef, others insist on lamb.
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