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scottish stovies

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

Here is another dish from Scotland's West coast. It's a good way to use up leftovers--think along the lines of America's roast beef hash. Recipe & photo: britishfood.about.com

yield serving(s)
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For scottish stovies

  • 1 Tbsp
    lard or beef drippings
  • 1 lg
    onion, peeled and roughly diced
  • 4 Tbsp
    dark beer or stout (optional)
  • 4 oz
    diced cold roast beef or lamb
  • 1 1/2 lb
    potatoes, peeled and cut into quarters
  • 10 oz
    beef or lamb stock or left over gravy
  • salt and pepper to taste
  • any other leftover vegetable such as carrots, parsnips, turnips, etc. (optional)

How To Make scottish stovies

  • 1
    In a large skillet, over medium heat, melt the lard or drippings. Add onions and cook until soft but not browned (about 5-8 minutes). If using, add the beer or stout,, turn the heat up and allow to boil for 2 minutes to burn the alcohol off. Add the meat and stir well.
  • 2
    Add the potatoes in layers, seasoning each layer with salt and pepper as you go.
  • 3
    Pour the stock or gravy over all. Transfer to a large casserole dish and cover. Place in a preheated 375-degree oven for 45-50 minutes. Check often to make sure there is plenty of stock. If needed, add more to keep from drying out.
  • 4
    If using additional leftover vegetables, add them 10 minutes before cooking time is finished, and keep dish covered.
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