Very “ethnic” this week. There are many different recipes in Scotland for the dish known as “stovies”. This is a dish which uses leftover meat to provide a very filling and hearty meal. I have substituted cooking oil for dripping in the original recipe (almost unobtainable these days).
This concept of using the leftovers is echoed all through Europe and comes under the various names of Clapshot, Bubble and Squeak (England), Colcannon (Ireland), Pyttipanna (Sweden), Biksemad (Denmark), Trinxat (Spain), Stamppot (Holland) and, Stoemp from Belgium.
Cooking Method
Heat the oil in a large frying pan then add the onion and cook until soft and transparent. Add the (sliced) potatoes to the onions and mix well. Cover the frying pan and cook for a further 10 minutes, stirring occasionally. Continue to use the pan and add the stock and meat, mixing thoroughly, then season to taste.
Simmer in the frying pan for about an hour, stirring occasionally. In Scotland, this was left on the stove, and is one derivation of the name ‘stovies’.
Garnish with parsley, serve with seasonal vegetables and oatcakes (to be traditional).
| Ingredients | Serves 4 |
| Potatoes, peeled and sliced | 900 gm |
| Cooking oil | 50 gm |
| Onion, finely chopped | 2 medium |
| Chicken stock | 4 tbspns |
| Leftover meat (beef, lamb, chicken) | |
| Chopped parsley | |
| Salt and pepper | |
