Scottish Stovies

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.

Scottish Stovies



6 large baking potatoes peeled and cubed
240ml meat stock
25g butter
1 large onion roughly chopped 
1 tin corned beef cubed (not corned meat) or
1 packet bacon cut into cubes
Salt and pepper


  1. 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.
  2. 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. 
  3. 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


One thought on “Scottish Stovies

  1. I’ve been craving potato lately… this sounds super delicious. I think this recipe sounds perfect for my late dinner tonight 🙂

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