Christine’s lamb stovies

Christine’s lamb stovies

If you ever passed Scotland and did not try stovies, this is your chance! Stovies are basically a potato and onion dish that is great for using leftovers, very warming and comforting. Whether it is a winter tea or supper for four, or a large family gathering or occasion, stovies are the ideal plateful.

You can make them with any combination of meat, potatoes and onions you prefer or happen to have from the night before. People like to use corned beef and that is really delicious if you lile corned beef. We have found that roast lamb leftovers, that you stick in the freezer with their gravy until it’s stovies day, work a treat and produce a rich, flavoursome and trully amazing plate of stovies. I hope you enjoy them just as much!

Christine’s lamb stovies
  • Servings: 8
  • Difficulty: easy
  • Print


  • 2 large onions sliced
  • 100g butter
  • 2.2kg potatoes sliced 
  • 50ml water
  • 400g leftover meat of your choice (we used slow roast lamb and gravy from our Easter feast!)
  • Salt & pepper to taste
  • Oatcakes and/ or beetroot to serve


  1. Using a heavy based pot, sweat the onions in half the butter.
  2. Remove the onions from the pot and add the potatoes.
  3. Add the other half butter on top of the potatoes.
  4. Season well with salt and pepper and pour in the water.
  5.  Cover with a lid and cook on medium heat until the potatoes are soft, for just over an hour.
  6. Stir in the gravy and meat and cook for a further five minutes to warm through.
  7. Serve a generous scoop with a couple of oatcakes and enjoy!

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