Traditional Recipe
4 oz cold, diced lamb (two-thirds of a cup)
1½ lb potatoes, peeled and sliced.
1 (or two if you prefer) large onion, very thinly sliced.
1 level tablespoon good quality dripping (from meat or bacon). If dripping is not available, cooking oil will do (though not as good a flavour).
Stock or water
Salt and pepper, nutmeg or all-spice for seasoning
Chopped parsley or chives
Melt the dripping in a large pan (preferably with a tight fitting lid), add a layer of sliced potatoes, then a layer of onion and next a layer of meat. Add enough stock or water to cover (though some prefer their stovies dry, in which case add only 2-3 tablespoons). Then repeat the layers once again and season the dish thoroughly - in addition to salt and plenty pepper, add some nutmeg or all-spice).
Cover and cook over a low to moderate heat (shaking the pan occasionally) for about 30 minutes or until the potatoes are tender and the liquid is absorbed. Serve with a sprinkling of chopped parsley or chives.
Recipe taken from Rampant Scotland
What is it?
Stovies are a bit like the Scottish equivalent to a gratin. The potatoes are a bit thicker cut, but the end result should be soft like mashed potatoes. Its a great way to use up the rest of the Sunday roast and potatoes.