Stovies
The Scottish one-pot of potatoes slowly cooked with onions and beef until soft and golden at the edges. Cheap, filling and best with oatcakes and beetroot.
- Serves4
- Prep15 min
- Cook50 min
- HeatMild
Every family has its own stovies. Ours uses beef mince, browned well; leftover roast lamb or beef, chopped, works just as well. The potatoes should break down at the edges and catch slightly on the bottom.
Ingredients
Ask at the counter for500g beef mince
Cut: Beef mince, Boneless beef
Method
Tap a step to tick it off, or press Start cooking to go one step at a time.
Heat the oil in a wide, heavy pan and brown the mince for 8 to 10 minutes. Lift it out.
Add the onions and cook gently for 10 minutes until soft and golden.
Add the potatoes, mince, stock, salt and pepper. Stir, cover and cook on a low heat for 30 minutes, stirring now and then, until the potatoes are soft and starting to break down.
Take the lid off and cook for 5 to 10 minutes more, letting it catch slightly on the bottom. Serve with oatcakes and beetroot.
Tips
- Leftover roast? Skip step 1 and stir the chopped meat in for the last 10 minutes.
Good to know
- Make ahead and freezing
- Freezes fine for up to 2 months, though the potatoes soften.
- Heat
- Mild. Add green chillies at the table if you like it hotter.