Entree: United Kingdom – Scotland Lowlands – Stovies (Slow-cooked hearty potato and meat hash traditionally made with onions, beef drippings, and leftover roast meat)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 2 lb (900 g) potatoes, peeled and cut into 1/2–3/4 in (1–2 cm) dice
- 1 lb (454 g) cooked roast beef or stewing beef, chopped
- 2 large onions, thinly sliced (about 10 oz / 280 g)
- 2 tbsp (30 ml) beef drippings or unsalted butter (or a mix)
- 1 cup (240 ml) beef stock
- 1 bay leaf
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) ground black pepper
- 1 tbsp (15 ml) malt vinegar or to taste (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Heat the beef drippings or butter in a heavy-bottomed saucepan or casserole over medium heat. Add the sliced onions and cook gently until soft and translucent, about 8–10 minutes.
2. Add the chopped beef to the pan and stir to warm and combine with the onions for 2–3 minutes.
3. Stir in the diced potatoes, pour in the beef stock, add the bay leaf, salt, and pepper. Bring to a gentle simmer.
4. Cover the pan and cook on low heat for 25–35 minutes, stirring occasionally, until the potatoes are very tender and have started to break down; add a splash more stock or water if the mixture becomes too dry.
5. Remove the bay leaf. Using the back of a wooden spoon, lightly mash some of the potatoes in the pan to create a coarse, cohesive texture typical of stovies. Adjust seasoning and stir in malt vinegar if using.
6. Garnish with chopped parsley and serve hot with crusty bread or oatcakes if desired.