Stovies
Stovies is a Scottish pot of potatoes, onions and cooked meat, stewed slowly in fat until tender. It comes from the north east, around Angus and Aberdeenshire, and it was built to use up the remains of a roast. Cutting the potatoes in mixed thicknesses is the useful trick: thin slices collapse into a creamy base while thick ones hold their shape. Serve it with oatcakes or brown sauce.
Instructions
Peel the potatoes if they are main crop, but leave the skins on if they are new potatoes. Slice them about 5 mm (¼ inch) thick, or cut them in mixed thicknesses so the thin slices break down into a mush while the thicker ones stay whole.
Melt the beef drippings or butter in a large heavy-based pot that has a tight-fitting lid. Add the chopped onions and cook them until lightly browned.
Add the potatoes to the pot and stir well so every slice is coated in fat.
Put the lid on and cook over a very low heat. Shake the pot once or twice to stop the potatoes sticking, and carry on until they are cooked through.
Stir in the cooked meat, then raise the heat so the mixture browns a little.
Serve with brown sauce and the chopped parsley, chives or spring onions, adding salt, pepper, and allspice or nutmeg if you like. If you prefer sausages or steak to leftover roast, brown them with the onions at the start.
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