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Stovies
A Scottish one-pot of slow-cooked potatoes and onion, built on leftover beef dripping. Layering the potatoes directly over the fried onions rather than stirring everything together is what lets the potatoes steam gently in the stock underneath while staying intact, not falling apart into mash.
Ingredients
Instructions
Melt dripping in a large heavy pot. Add onions and fry over medium heat until golden.
Layer potatoes over onions. Add stock. Season well.
Cover and cook over low heat 40 minutes until potatoes are very tender and most liquid absorbed.
Stir in shredded beef. Cook 5 more minutes.
Serve straight from the pot with oatcakes.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
