Scottish Stovies recipe
information
For this Scottish dish the cooked lamb is usually finely chopped rather than minced. It is best made in a shallow pan, like a frying pan with a lid. If you like a brown top, remove the lid, brush with a little melted butter and slip the pan under the grill.
ingredients
3/4 lb (350g) cooked lamb
1 lb (450g) potatoes
1 large onion
Salt and pepper
1 beef bouillon cube
About 1/2 pt (300ml) hot water
1 lb (450g) potatoes
1 large onion
Salt and pepper
1 beef bouillon cube
About 1/2 pt (300ml) hot water
method
1. Dice or mince the lamb.
2. Peel and thinly slice the potatoes and onion.
3. Fill the pan with alternate layers of potato, meat and onion, seasoning each layer with salt and pepper.
4. Finish with a layer of potatoes, neatly arranged on top.
5. Crumble the bouillon cube in the hot water and stir.
6. Pour over the potatoes and cover with a lid. Simmer gently for 25-30 minutes, by which time the vegetables should be tender and most of the stock absorbed.
7. However, if there is still quite a lot of stock left, remove the lid, increase the heat and boil rapidly for 2-3 minutes.
2. Peel and thinly slice the potatoes and onion.
3. Fill the pan with alternate layers of potato, meat and onion, seasoning each layer with salt and pepper.
4. Finish with a layer of potatoes, neatly arranged on top.
5. Crumble the bouillon cube in the hot water and stir.
6. Pour over the potatoes and cover with a lid. Simmer gently for 25-30 minutes, by which time the vegetables should be tender and most of the stock absorbed.
7. However, if there is still quite a lot of stock left, remove the lid, increase the heat and boil rapidly for 2-3 minutes.
serving amount
serves 4.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
