But, one of the special things about this yummy dinner is that there isn’t just one set of ingredients or one way to make them.
Different regions of Scotland, and even individual families, had their own favourite way to prepare them. Often they would be made on a Monday, using left-over roasted meat and ‘dripping’ (fat from the Sunday roast). Lamb, chicken or beef are the most popular meats used when making stovies.
In any event, it is a favourite dish to serve at New Years.
Comforting Scottish Stovies
- 2 tbsp. lard or butter
- 1 large onion finely chopped
- ½ large swede (turnip) peeled and cut into 1 inch cubes (400g prepped weight)
- 2 large carrots peeled and cut into 1-inch cubes
- 1 large celery stick finely chopped
- 1 lb. leftover roast meat lamb or beef, or corned beef, cubed
- 1 1/2 lbs potatoes peeled and cut in to 1.5 inch cubes
- 2 cups beef or lamb stock
- 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 30-45 or until the vegetables have softened. Some cook their stovies until 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.