How to Make Stovies – A Classic Scottish One-Pot Dish

 

If you're after a warm, hearty meal made with simple ingredients and loads of flavour, look no further than Stovies. This traditional Scottish dish is a comforting one-pot wonder made with potatoes, onions, and leftover meat – typically beef, lamb, or sausage. Every Scottish family has their own version, but the core of stovies remains the same: a slow-cooked, savoury meal perfect for using up Sunday roast leftovers.

--- published by foodie Parmod.

✅ What Are Stovies?

Stovies (sometimes called "stoved potatoes") are a traditional Scottish dish made by slow-cooking potatoes with onions and leftover meat in a bit of fat or stock. The result is a soft, almost mash-like consistency with rich, meaty flavour. Often served with oatcakes or pickled beetroot, stovies are a much-loved part of Scotland’s culinary heritage.

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🛒 Ingredients for Traditional Stovies

Serves 4:

2 tbsp beef dripping, lard, or butter

1 large onion, finely sliced

500g potatoes, peeled and thinly sliced (floury variety like Maris Piper)

250g cooked meat (e.g. roast beef, corned beef, lamb, or sausages), chopped

200ml beef stock or gravy

Salt and black pepper, to taste

Optional: splash of Worcestershire sauce or a dash of brown sauce

Optional sides: oatcakes, pickled beetroot, or crusty bread

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🔪 How to Make Stovies

1. Heat the fat

Melt the beef dripping, lard, or butter in a heavy-bottomed pot over medium heat. This gives the dish its signature richness and depth.

2. Sauté the onions

Add the sliced onions and cook gently for 5–7 minutes until softened but not browned.

3. Layer in the potatoes and meat

Add the sliced potatoes on top of the onions, then scatter the chopped cooked meat over the top. Season with salt and pepper.

4. Add stock or gravy

Pour in the beef stock or leftover gravy. It should come just below the top layer of potatoes – you don’t want to drown the ingredients, just enough to allow them to cook gently and absorb the flavour.

5. Cook slowly

Cover with a tight-fitting lid and reduce the heat to low. Simmer gently for 45–60 minutes, stirring occasionally to prevent sticking. The potatoes will break down and form a soft, creamy texture while soaking up all the meaty goodness.

6. Check seasoning

Taste and adjust the salt and pepper. Add a splash of Worcestershire or brown sauce for extra tang if you like.

7. Serve hot

Spoon the stovies into bowls and serve with oatcakes, pickled beetroot, or crusty bread for a traditional Scottish experience.

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🍽️ What to Serve with Stovies

Scottish oatcakes – The perfect crunchy contrast to soft, rich stovies.

Pickled beetroot – A tangy side that cuts through the savoury flavour.

Crusty bread or buttered rolls – Ideal for mopping up the last bit in the bowl.

Fried egg on top – A modern twist for added richness.

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💡 Tips for the Best Stovies

Use leftover roast meat: Roast beef or lamb adds the best flavour, but sausages or corned beef work too.

Cut potatoes thinly: This helps them break down and gives the dish its signature texture.

Don’t rush it: Slow cooking is key to bringing out the full flavour and creamy consistency.

No leftover meat? You can make vegetarian stovies using just potatoes, onions, butter, and vegetable stock.

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❄️ Can You Freeze Stovies?

Yes, stovies freeze well. Allow them to cool completely, then portion into airtight containers and freeze for up to 3 months. Defrost in the fridge overnight and reheat thoroughly on the hob or in the microwave until piping hot.

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📌 Final Thoughts

Stovies are a shining example of Scottish comfort food at its finest – humble, filling, and packed with flavour. Whether made from Sunday roast leftovers or fresh ingredients, this traditional dish is easy to make and even easier to love. Now that you know how to make stovies, why not bring a taste of Scotland into your kitchen?

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Love classic British and Scottish food? Check out our other recipes like Cullen Skink, Scotch broth, and mince and tatties – all written in British English and designed for home cooking.

--- write ✍️ by foodie Parmod.