Vickys Scottish Stovies with Homemade Oatcakes, GF DF EF SF NF
Traditionally stovies were a Scottish peasants food and were made with only potato, onion and beef drippings, which were the normal leftovers or scrapings from other meals. As time has moved on, people have added different things to them and stovie recipes differ depending on which area of Scotland you're in. My grannie and in turn my mam always added leftover beef from the sunday roast and I make mine with chicken or pork for Jack. My Grannie used corned beef or sausage meat. Other people add lamb, some add vegetables, some add gravy. However you make your stovies is your choice! This is my North-East version
Vickys Scottish Stovies with Homemade Oatcakes, GF DF EF SF NF
Traditionally stovies were a Scottish peasants food and were made with only potato, onion and beef drippings, which were the normal leftovers or scrapings from other meals. As time has moved on, people have added different things to them and stovie recipes differ depending on which area of Scotland you're in. My grannie and in turn my mam always added leftover beef from the sunday roast and I make mine with chicken or pork for Jack. My Grannie used corned beef or sausage meat. Other people add lamb, some add vegetables, some add gravy. However you make your stovies is your choice! This is my North-East version
Cooking Instructions
- 1
In a heavy pan with a lid, mix together the onion and potato. Season with salt & pepper and add the drippings / fat
- 2
Fry off lightly to release some flavour, then pour some hot water into the pan so it sits around a quarter inch up the sides
- 3
Add the meat if you're using any then cover the pan and heat through before turning down to low
- 4
Let sit on the low heat for around 30 minutes. Don't be tempted to open the lid much as we're steaming what's inside but do give a stir a couple of times during cooking by swirling the pan around gently
- 5
Meanwhile, preheat the oven to gas 5 / 190C / 375°F and mix the dry ingredients together for the oatcakes, then cut in the butter so the mix resembles breadcrumbs
- 6
Add the water a bit at a time. Different oats require different amounts of water so you may need less or more
- 7
Form a dough then roll out onto a floured surface about a quarter inch thick and cut into discs. You should get around 12
- 8
Place the shapes on a baking sheet and put in the oven for 25 minutes or until golden brown
- 9
Check your stovies when you take the oatcakes out of the oven. They're ready when the water is all gone. I like to bash mine around a bit so some potato breaks up but some stays whole
- 10
Serve with some sliced cooked beetroot and a couple of oatcakes. My dad prefers HP sauce on his, my kids like ketchup, each to their own!
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