Preparation info

  • Difficulty


  • Serves

    2 to 4

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Stovies are pot-roast potatoes enhanced with finely diced leftover roast meat. They are, if you like, Cornish pasties without the pastry.


  • 2 oz (50 g) dripping
  • 2 large onions, sliced
  • 1 lb (500 g) potatoes, sliced
  • Salt and pepper


Put the dripping into a heavy-based pan and allow to become smoking hot. Add the onions and potatoes with some salt and pepper. Lower the heat. Cover closely and cook gently for a long time (up to 2 hours). When cooked, stir up with a spoon. Good stovies must cook without burning and without the lid being lifted during the cooking. (Youโ€™re allowed to take a little peep to see if itโ€™s ready after an hour or so!)

You can add small cubes of leftover roast meat for extra flavour and pleasure.