Scottish Stovies with Haggis

Name: Scottish Stovies with Haggis
Prep time: PT20 minutes
Cook time: PT45 minutes
Total time: PT1 hour 5 minutes
Yield: 6
Cuisine: Scotland
Ingredients: 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 undefined Salt; to taste undefined Black pepper (freshly ground); 2 tbsp Fresh parsley (chopped, for garnish)

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.

準備時間20 minutes

調理時間45 minutes

合計時間1 hour 5 minutes

分量6

難易度Medium

オリジナル· Feb 8

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Scottish Stovies with Haggis - Scotland traditional dish

🧂 材料

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)

👨‍🍳 作り方

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.
💡 プロのコツ: 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.
💡 プロのコツ: 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.
💡 プロのコツ: The longer it simmers, the more the flavours will meld.
6
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh chopped parsley.

調理履歴を記録する

💡 プロのコツ

✓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.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

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.