Stovies is most commonly considered as a traditional Scottish dish with potatoes stewed in a pot. Although there are some sources which claim that it is originated in France. The word Stovies is derived from the English word ‘stewing’. The alternate name for Stovies include ‘Stoved Potatoes’..The recipes of Stovies, and its ingredients used for this dish widely vary between regions and even families. However this dish usually contains potatoes, onions and often the previous days left over roast beef. Even though Stovies is an old Scottish dish, it is still most commonly found and served in many families all over Scotland.
Stovies is said to have been originated mainly from the North Eastern counties of Angus and Aberdeenshire. Its origin has been rooted back to the 19th Century. The traditional Stovies recipe has been recreated and has evolved with time. Back in the 19th Century the Scottish are believed to have used left over beef, potatoes, onions, good quantity of dripping from the cooked beef (or cooking oil), beef stock, salt and pepper.
Stovies recipe consist of left over roast meat, sliced potatoes and onions, dripping, stock from the cooked beef, (the amount of stock used varies and depends on the preference of the moisture in the dish), Swede (turnip), salt, pepper, parsley of chives for garnishing
To traditional Stovies preparation is by melting the drippings and adding a layer of sliced potatoes, a layer of sliced onions, sliced Swede, then a layer of meat and sufficient stock. The layers are repeated again and cooked for about 30 minutes or until the potatoes and the Swede become tender. Lastly season the dish with salt and pepper. It is garnished with Parsley or Chives.
Stovies can be accompanied with Scots whiskey, and an oat cake or cracker. It must be noted that Stovies should be preferably re-heated only in the microwave. Avoid reheating in the pot the next day so as to avoid the reheated potato taste.
Many variations of the Stovies have been developed over the years. The Stovies dish can be cooked with baked sausages tinned corn beef, chicken, roast pork instead of beef. The meat used can vary from chicken, beef, pork, and lamb or even tinned corn beef. To bring out a different flavor to Stovies, spices like Sage, theme and a dash of Worcestershire sauce can be added to the recipe.