Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Stovies are made using the leftover dripping and gravy from a roast. They are a regular Monday dish in many Scottish households. Chopped pieces of cooked meat, poultry or game can also be added.


  • 450 g/1 lb potatoes
  • 1 large onion
  • 15–25


Peel the potatoes and slice thickly. Peel and thinly slice the onion. Melt the dripping in a heavy frying pan, add the onion and fry for a few moments. Add the sliced potatoes and turn them in the hot fat. Season with salt and pepper and add any chopped meat. Pour over the gravy or water – there should be just enough to cover the base of the pan and prevent the stovies from sticking.