Entree: United Kingdom – Scotland Highlands – Stovies (Hearty slow-cooked Scottish stew of potatoes and onions often combined with leftover roast meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 2 lb (900 g) starchy potatoes, peeled and cut into 1/2-inch (1 cm) slices or small cubes
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 8 oz (225 g) cooked roast beef or lamb, shredded
- 2 tbsp (30 g) beef dripping or unsalted butter
- 1 cup (240 ml) beef stock or water
- 1 bay leaf
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1 tbsp (15 ml) chopped fresh parsley for garnish
- 1 tbsp (15 ml) malt vinegar (optional)

Instructions

1. In a heavy-based casserole or deep skillet, heat the beef dripping or butter over medium heat and sauté the sliced onion until soft and beginning to brown, about 8–10 minutes.
2. Add the potatoes, shredded meat, bay leaf, salt, and pepper to the pan and stir to combine.
3. Pour in the beef stock (enough to come about one-third up the potato), bring to a gentle simmer, then reduce heat to low, cover, and cook for 40–50 minutes until the potatoes are very soft and beginning to break down.
4. Remove the bay leaf, mash lightly in the pan to combine into a rustic, moist texture, adjust seasoning, and stir in the malt vinegar if using.
5. Sprinkle with chopped parsley and serve hot.