Best Stovies Recipes

SCOTTISH STOVIES

Steps:

• Heat the lard or butter in a medium sized saucepan. Add the onion and fry for 10 mins over a low-medium heat until softened. Add the swede, carrot and celery and fry for 5 mins.
• Stir in the meat, if using leftover roast lamb or beef, then the potatoes. Pour over the stock and season generously, bring to the boil, then turn the heat down to a simmer. Cook covered for 1 hr 30 mins or until the vegetables have softened and the potatoes have broken down completely. If you're using corned beef, add this to the pan 20 mins before the end of cooking. Serve with oatcakes, or crusty bread

STOVIES

Steps:

• In a saucepan, combine potatoes and milk. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 30 minutes.
• While potatoes are simmering, melt butter in a skillet over medium high heat. Saute onions until soft and translucent.
• When potatoes are soft, mix in sauteed onions and corned beef. Cook an additional 10 minutes, or until heated through. Season with salt and pepper.

BAKED SAUSAGE STOVIES

Steps:

• Preheat the oven to 350F and lightly grease your baking dish.
• Peel and thinly slice the potatoes; peel and chop the onions.
• Dice the sausages.
• In a baking dish put a layer of potatoes, a layer of onions and a layer of sausage.
• Season to taste and sprinkle over half the herbs.
• Continue the layers until you have used up all the ingredients, ending with a layer of potatoes.
• Sprinkle on the rest of the herbs.
• Dissolve the stock cubes in 1 pint of hot water and pour into the baking dish.
• Bake for 40 minutes or until the potatoes are tender.

CHICKEN STOVIES - TRADITIONAL SCOTTISH RECIPE

Steps:

• Cut chicken into serving pieces.
• Slice potatoes in medium thick rounds.
• Melt 1 heaped tablespoons.
• of butter in a skillet or saucepan.
• Brown chicken joints lightly on both sides and then remove them.
• Grease an ovenproof casserole dish and put in layers as follows: sliced potatoes, whole shallots or sliced onions (all well-seasoned), chicken.
• Dot each layer with little knobs of butter.
• Repeat layers until all ingredients are used, ending with a layer of potatoes.
• Pour stock over the potatoes, shallots and chicken.
• Cover with buttered greaseproof paper, then with lid.
• Cook in oven at 275F/135C for about 2½ hours.
• Add a little hot stock or water after about an hour or so, if liquid dries up too much.
• Sprinkle generously with chopped parsley 5 minutes before serving.

STOVIES (DISH FOR LEFTOVER ROAST BEEF)

Steps:

• Preheat oven to 350°F
• Use either a food processor or a sharp knife to mince the leftover roast beef.
• Add the beef, potatoes, and carrots to a roasting pan. Drizzle with the leftover gravy.
• Bake in oven for about 15 minutes, or until hot.

STOVIES

Steps:

• Melt the dripping and fry the onions in a large pan until translucent.
• Peel and slice the potatoes (about 1/4" thick).
• Rinse the starch out of the potatoes before adding to the pot.
• Dissolve the stock cube in the water and add to the pan.
• Cover and cook the potatoes on a medium heat for approx 40-45 minutes.
• Stir occasionally.
• When the potatoes are soft, add the corned beef and stir vigorously until the potatoes break up.
• Add gravy salt (Burdalls) to brown and season.
• Serve with oatcakes.

SCOTTISH STOVIES

Steps:

• 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.
• Add the potatoes in layers, seasoning each layer with salt and pepper as you go.
• 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.
• If using additional leftover vegetables, add them 10 minutes before cooking time is finished, and keep dish covered.

STOVIES

Steps:

• In a large heavy skillet, sauté the onions and garlic in pan drippings (from a beef or lamb roast) about 4 minutes or until soft and just starting to turn golden. Remove skillet from heat and transfer onion mixture to a bowl.
• In the same skillet, build a layer of potatoes, then a layer of the leftover beef (if using), ending with a layer of the onion/garlic mixture. Season with salt and pepper. Pour 1/2 cup of broth and 2 Tbsp beef grease (or butter) over the top, and return skillet to stove set over medium heat.
• Heat until the liquid starts to boil, then reduce heat to low, place lid on the skillet and cook gently for an 30 to 40 minutes. Check occasionally to make sure the potatoes haven't dried out. Add a little more broth or stock as necessary to keep potatoes moist. Just before serving, garnish with chopped herbs (optional).
• Serve immediately with Scottish Oatcakes.

STOVIES

Steps:

• Place onions, sausages, potatoes and stock cube into a large pot. Cover with water and bring to the boil.
• Lower the heat and simmer for 1 to 1 1/2 hours or until potatoes are starting to break up. Top up with water if the pot starts to look dry.
• The dish is ready when everything is soft and the sauce is thick. Stir in some gravy granules, if the sauce is too thin. Season and enjoy.