Ros' Recipe For Traditional Scottish Stovies

Stovies is traditionally a left over dish from the Sunday Roast, using the tatties, meat and dripping leftovers all thrown into one pot. A real belly warmer for cold winter nights. You will often find that Ceildh Nights in Scotland during the winter months serve stovies at half time.

The recipe below is a traditional one but if you like you can substitute the beef for diced venison

The origins of stovies are said to come from a time when masters would give their servants the left over food from Sunday lunch. They would take this home or to their quarters and make a dish that could last them all week and was easy to cook.

Why not give this traditional scottish dish a try if you are planning a a party for St. Andrews Night or if you are planning to share a few drams with some friends on New Year's Eve

ROS' STOVIE RECIPE

Stovies Ingredients:

Left over Beef diced up

4 large Tatties partially

boiled and sliced

1 thinly sliced onion

1 tablespoon of dripping from the cooked beef

A wee bit of beef stock

Salt and Pepper

Stovies Cooking Directions:

1. Add a wee bit of lard to a pot and gently cook the onions until soft. Add the beef (chicken/lamb can be used if prefered). Add salt and pepper.

2. Cover with tattie slices and cover with the stock depending on how moist you prefer the meal. We add a wee bit and top up as required.

3. Simmer on the hob for about an hour or cook in the oven at 190c for about 50 minutes.

4. Serve piping hot with oatcakes, beetroot and skirlie .