Melt the butter with oil in a large heavy frying pan, stir in the onions and fry until they are golden and caramelised, about 10 to 15 minutes.
Add the meat and then add the slices of potato and turn them carefully into the fat, carefully mind so as they dont break up. Season well with sea salt, freshly ground pepper, then add the stock and/or jelly to cover the meat potatoes, and heat through until the jelly has melted or the stock has warmed through.
Cover tightly with a lid or foil and cook over a low heat for 20 to 30 minutes until the potatoes are tender and have soaked up all the liquid, add a little hot water if they seem a little to dry.
Remember to shake the pan a little when they are cooking to stop them from sticking, dont stir them or they will break up and you dont want that!
Serve and Enjoy!
You Will Need
|Beef Stock. And Any Beef Jelly You Can Retrieve From The Roast Beef (though Some Prefer Their Stovies Rather Dry. In Which Case Add Only 2 To 3 Tablespoons)||425 mls|
|Potatoes. Peeled And Thinly Sliced||700 grams|
|Onions. Peeled And Sliced||2 medium|
|Leftover Roasted Beef Or Lamb. Diced Or Shredded||250 grams|
|Vegetable Oil||1 tablespoon|
Another traditional Scottish dish mainly made on a Monday with the dripping leftover from the Sunday roast, even though at one time many people could not afford a roast on a Sunday, they would still buy a pack of dripping from the butcher to make stovies.
The origins of Stovies are said to come from a time when masters would give their servants the left over 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.
The National Trust for Scotland book The Scottish Kitchen by Christopher Trotter describes where stovies gets its name which is from the French word etuve which means to cook in its own juices. Other names for stovies include Stoved Potatoes.
Stovies can be cooked on the hob or in the oven (gives a nice browned crispy coating). There are various Scottish stovies recipes depending on taste. The amount of stock used varies from recipe to recipe and really depends on how moist you prefer the dish. Meat used varies from chicken, beef and lamb. Some people use tinned corned beef.
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