🧂 Ingredients
- 400 g Cooked roast beef or lamb(chopped or shredded)
- 1 kg Potatoes(peeled and diced)
- 2 medium Onions(chopped)
- 2 tbsp Beef or lamb dripping(or vegetable oil)
- 300 ml Gravy(from the roast, or good quality stock)
- to taste Salt
- to taste Black pepper
- 1 medium Optional: Carrots(diced)
- for garnish fresh Optional: Parsley
👨🍳 Instructions
- 1
Heat the dripping or oil in a large, heavy-bottomed pan or casserole dish over medium heat.
- 2
Add the chopped onions (and carrots, if using) and sauté until softened and lightly golden, about 8-10 minutes.
- 3
Add the diced potatoes to the pan. Stir well to coat them in the fat and onions. Cook for about 5-7 minutes, stirring occasionally, until the edges start to soften.
- 4
Add the chopped or shredded cooked meat to the pan. Stir everything together.
- 5
Pour in the gravy or stock. Season generously with salt and freshly ground black pepper. Bring to a simmer.
- 6
Cover the pan, reduce the heat to low, and let it simmer gently for at least 30-40 minutes, or until the potatoes are tender and have started to break down, thickening the stew. Stir occasionally to prevent sticking.
- 7
If the stovies are too wet, remove the lid for the last 10-15 minutes of cooking to allow some of the liquid to evaporate. If too dry, add a splash more gravy or stock.
- 8
Serve hot, garnished with fresh parsley if desired. Stovies are traditionally served with oatcakes or buttered cabbage.
💡 Pro Tips
- ✓The key to good stovies is the breakdown of the potatoes, which creates a thick, comforting texture.
- ✓Don't be afraid to use the fat from your roast (dripping) for authentic flavor.
- ✓Stovies are very forgiving; adjust the liquid and seasoning to your preference.
🔄 Variations
- Use leftover chicken or turkey.
- Add other root vegetables like swede (rutabaga) or parsnips.
- Some recipes include a little bit of ketchup or Worcestershire sauce for extra depth of flavor.