how do you make stovies?

Question

some say with beef or mince or cornbeef

Answer 1

You can make it with any of these or just with onions and dripping.
The way i like to make it is using beef dripping bought from a good butcher (it should come with a little gravy under it).Saute the chopped onions in the dripping and gravy.Add diced mashing potatoes and a little water.Cook gently until potatoes are soft.Add more water if you think it needs it.Stir in chopped corned beef until it is the consistency you like.
You can cheat and just add your ready mashed potatoes to the sauted onions and mix in the corned beef if you like.Delicious!

Answer 2

It's a meal for using up leftovers, so it's a question of what you have available.

900g (2lb) Potatoes, peeled and sliced
50g (2oz) Beef Dripping or Oil
2 Medium Onion, finely chopped
4 tbsp Gravy or Stock
Left-Over Meat, (Beef, Lamb, Chicken), chopped
Parsley, chopped
Salt and Pepper

Heat the dripping or oil in a large frying pan.
Add the onion and cook until soft and transparent, do not brown.
Add the potatoes and mix well.
Cover the frying pan and cook for a further 10 minutes, stirring occasionally.
Pre-heat oven to 150°C: 300°F: Gas 2
Transfer the potatoes and onions to a casserole.
Add the gravy or stock, meat, mixing thoroughly.
Season to taste.
Bake for 45 minutes to an hour or until the potatoes are tender and browned on top.
Garnish with parsley, serve with seasonal vegetables and oatcakes.
Serves 4

Answer 3

hi please do not put any meat in your stovies apart from your beef dripping which can be bought at any good butchers my poor great granny would turn in her grave if i put meat in mine. scottish stovies-tatties ,onions ,beef dripping , salt , water / peel and slice the tatties and put a layer on the bottom of a big pot then put a layer of onion on to followed by a few large dollops of beef dripping repeat this all the way to the top of your pot. now add only two small mugs of plain water that is the trick not a lot of water or you will end up with tattie soup , then put on a ;ow heat and cook slowly untill tatties are cooked you can give it a good mix through once started to cook ,if it starts to look to dry just add a little water and you have proper stovies add as much salt as your taste buds like serve and enjoy hope . this helps from mad scots wifie good luck

Answer 4

Use leftover beef from a roast dinner the previous night
Slice the beef up into chunks
Slice tatties up into thick slices
Put the tatties and beef into a pan
Add gravy from the roast to half of the quantity of the tatties/beef
Heat on hob for about 15 mins until the base of the pan starts to burn
Serve on a plate with oat cakes

Answer 5

I haven't heard of stovies made with mince, but beef or corned beef is OK. I prefer sausage stovie.

Answer 6

Cut up tatties into chunks chop up onion put into a pot with some water. add salt & pepper bring to the boil simmer and when they are soft take of most water add corned beef and stir till it's mushy great !!!!!!!!!!!!! ps you can use yesterdays mince or sausages instead of corned beef

Answer 7

i was under the impression that stovies is what you used with the sunday leftovers......i have made them with corned beef and i have told people that they can use the canned corned beef hash as a filling....for the cassrole just add carrots and onions to it...

Answer 8

aaaaaaaaaah stovies, used to be my fave meal when i was a kid, and each one was different, my grandmother's was the best but she passed it on to mum who in turn refined it! We had no meat in ours except for the tiny bits from the pork, or beef the fat came from. A real artery clogger by today's standards!

Answer 9

Noooooooo, don't use mince or corned beef, It's gotta be proper beef left over from Sunday roast.

Answer 10

Serves 4.

Ingredients:-

-6 lg. potatoes
-1/2 c. butter
-Salt and pepper
-2 med. onions
-Water or stock

Method:-

Peel potatoes and onions and slice thinly. Arrange in layers in a heavy pan. Dot each layer with butter or fat and sprinkle with salt and pepper. Add just enough water or stock to keep potatoes from burning, perhaps 1 cup for this many potatoes. Cover tightly and simmer very gently until potatoes are quite soft.