Tuesday, October 27, 2009

Leftovers ~ Stovies

With Autumn in full force it is the perfect time of year for comfort food. The weather here is still very mixed with some beautiful crisp sunny days dotted amongst some very bleak, rainy and cold days. For the past couple of weeks we have been feasting on roasts and then using up the leftovers in whatever way I can think of (or as requested by Mr. Vanilla). Following Thanksgiving it was turkey soup, turkey and pesto pasta, turkey rolls and especially for Mr. Vanilla, turkey and leek pot pie! We then had a beautiful roast beef that we cooked very simply with just a little salt, pepper and a drizzle of olive oil to a perfect medium rare, served with lots of roast vegetables and of course, Yorkshire puddings. The following days we were greedily satisfied with roast beef and red onion marmalade baguettes and of course, the Scottish classic Stovies.

Now I know in some parts of Scotland Stovies are made with only potatoes, onions and then the dripping or gravy from the roast beef, but we always grew up with it as a way to use up leftover roast beef. It was Mr. Vanilla's first time trying it and all I can say is our plates were licked clean! A simple, classic Scottish dish using leftovers that was a quick and easy midweek meal but left us planning when we were next going to have another roast beef dinner!


Serves 2 generously for dinner with leftovers for lunch, or 4 small portions

Traditionally you would use 2oz of dripping from the roast beef instead of butter and oil but if you don’t have any (as I didn’t) you can use butter and oil instead which tastes great.

1oz/ 30g butter
1 tbsp olive oil
1 onion, thinly sliced
1 ½ lbs potatoes, peeled & sliced (approx. 4 potatoes)
3-4 tbsp beef gravy
Left over roast beef (as much as you have, or want to use!), cut into bite sized pieces
Salt & pepper

In a medium to large sized pan heat the butter and oil (or drippings if you have it) then add the sliced onion. Cook for 5 minutes or until it has started to soften but not coloured. Add the sliced potatoes and mix gently with the onions and butter so they are all coated, then add the roast beef and the gravy. Season with a good pinch of salt and pepper, then cover with a lid and cook for 30-40 minutes over a very low heat, stirring from time to time. Once the potatoes are cooked through and have broken up a bit and all the gravy has been absorbed into everything, serve at once with some good Scottish oatcakes and a cold glass of milk!

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