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Stovies (Scotland)

We found this recipe when looking for something scottish to celebrate Saint Andrew's Day. Stovies are a great way to use up some leftover beef and gravy. Of course you can work from scratch also, but I have a feeling this is really meant as a sort of "inspired leftovers" meal. I got this recipe from epicurean, who recommends serving them with oat cakes. I've just copied the recipe from there, and added my own notes.
These were a big hit, and will definitely be regularly seen on our menu in the future.

50g (2 oz.) oil, drippings or butter (I used bacon grease)
3 medium onions, roughly chopped
1 kg (2 pounds) floury potatoes, main crop or new
125ml (4 oz.) meat stock or gravy (I used a handful of my beef-stock 'ice' cubes)
125-250g (4-8 ounces) cooked meat (I threw in ground beef because I didn't have leftovers handy. I just browned it, drained it, and set it aside, then added it back in later as per the recipe.)
2 -3 tablespoons finely chopped parsley, chives, or spring onions
Seasoning salt, freshly ground black pepper, allspice, or grated nutmeg

You will need a large heavy-base pan with a tight-fitting lid. Heat the fat in it and add the onions. Cook until lightly brown. Peel potatoes if they are "main crop", but leave the skins on new potatoes. Slice about 5mm (1/4-inch) thick. Or slice roughly in different thickness so that the thin go into a mush, while the others stay whole. Add them to the pan with the onions and stir well. coating all sides with the fat.
Put the lid on the pan and leave on a low heat for about 10 minutes, stirring a couple of times. (I used a cast iron pan that didn't have a lid, so I used a piece of foil which worked great. You do need some kind of lid though.)Then add the gravy or water. Cover and cook over a very low heat, stirring once or twice until the potatoes are cooked. Add the meat, mix through, and turn up the heat to brown a little.

Taste for seasoning. Mix in some freshly chopped parsley, chives, or green onion and serve with oatcakes and a glass of milk.

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