Scottish Stovies is traditionally a left over dish from the Sunday roast, using the potatoes, meat and drippings all thrown into one pot. The origins of stovies are said to come from a time when Scottish masters would give their servants the leftover 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.
6 large baking potatoes peeled and cubed
240ml meat stock
1 large onion roughly chopped
1 tin corned beef cubed (not corned meat) or
1 packet bacon cut into cubes
Salt and pepper
- Place the potatoes and stock in a saucepan and bring to the boil, then reduce the heat, partially cover and simmer for 25-30 minutes or until the potatoes are tender.
- Meanwhile, melt the butter in a frying pan over a medium high heat. If using the bacon then fry the cubes now. Add the onions and cook gently until soft and transparent.
- When the potatoes are cooked add the cooked onions (bacon), salt, pepper and corned beef. Mix well and continue to cook for 10 minutes or until heated through.
Submitted by: Torquil McNicol, Plettenberg Bay