There are times - like when the temperature drops to below 8C with a wind chill factor making it seem like 5C- that comfort food is what's called for and, in my mind, the stodgier the better.
Enter Scottish Stovies, a dish invented by the frugal Scots to use up all the leftovers from the Sunday roast. Chunks of left-over meat are cooked up in a pan with onions, chunks of potato and stock to make this heavenly warm-you-from-the-insides meal loved by the whole nation. Traditionally the potatoes are peeled, but I've kept the skin on because that's where you'll get more of the fibre and nutrients.
Melt butter or dripping in a heavy-bottomed pan over medium heat. Add the chopped onion and sauté until softened.
Toss in the potatoes and carrots and stir to coat them in the fat.
Pour in stock. The top of the stock should not cover the potatoes. Leave about 30% of the potatoes uncovered as they will cook down to a thick hearty consistency.
Bring the liquid to a boil, then cover the pan and reduce the heat to simmer 50-60 minutes, occasionally shaking or gently stirring so nothing sticks.
Add chopped leftover meat in the final 15 minutes to warm.
Taste and season as required.
Makes 6 servings
| Prep Time: | 15 mins |
| Cooking Time: | 60 mins |
| Ready in: | 75 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1310 kj |
| Calories | 313 kcal |
| Fat | 14 g |
| Saturated Fat | 7 g |
| Total Carbohydrate | 25 g |
| Total Protein | 22 g |
| Fibre | 4 g |
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