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Scottish Stovies with Haggis
A hearty and comforting dish, Stovies is a traditional Scottish way of using up leftover roasted meat and potatoes, often enriched with the addition of crumbled haggis for an extra layer of flavour and texture.
🧂 Ainekset
- 1 kg Potatoes(peeled and cut into 1-inch chunks)
- 2 large Onions(finely chopped)
- 50 g Butter
- 300 g Haggis(crumbled)
- 2 tbsp Beef or lamb dripping (optional)
- 200 ml Stock (beef or vegetable)
- to taste Salt
- to taste Black pepper(freshly ground)
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Ohjeet
- 1
Place the potato chunks in a large saucepan, cover with cold water, add a pinch of salt, and bring to the boil. Cook for 5-7 minutes until just tender, then drain thoroughly.
💡 Ammattilaisvinkit: Don't overcook the potatoes at this stage, as they will cook further in the pan. - 2
In a large, heavy-based frying pan or casserole dish, melt the butter (and dripping, if using) over a medium heat. Add the chopped onions and cook gently for 8-10 minutes until softened and translucent, but not browned.
- 3
Add the crumbled haggis to the pan with the onions. Stir and cook for about 5 minutes, breaking up the haggis as it cooks.
- 4
Add the par-boiled potatoes to the pan. Stir gently to combine with the onion and haggis mixture. Season with salt and freshly ground black pepper.
💡 Ammattilaisvinkit: Be careful not to break up the potatoes too much. - 5
Pour in the stock. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pan, and cook for 25-30 minutes, stirring occasionally, until the potatoes are tender and have started to break down slightly, creating a thick, stew-like consistency.
💡 Ammattilaisvinkit: The longer it simmers, the more the flavours will meld. - 6
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh chopped parsley.
💡 Ammattilaisvinkit
- ✓Traditionally, stovies were made with leftover roast meat and gravy. Feel free to add shredded cooked meat if you have it.
- ✓If the mixture seems too dry during cooking, add a little more stock or water.
- ✓For a crispier finish, you can uncover the pan for the last 10 minutes of cooking to allow some of the liquid to evaporate and the potatoes to brown slightly.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add other leftover cooked vegetables like carrots or swede.
- For a vegetarian version, omit the haggis and use vegetable stock. Consider adding mushrooms for extra umami.