Stovies: A Scottish Classic


  • 6 baking potatoes
  • Splash of milk
  • Knob of butter
  • 1 large onion, chopped roughly
  • 1 can corned beef (or leftover beef, or mince)
  • Seasoning (and a bit of Worcestershire sauce)

The simplest of dishes, this is proper comfort food for when the temperature drops and you need a few calories to keep the engine ticking over.

Different parts of Scotland use different cuts of beef, whilst some folk use the leftovers from a roast and the fat instead of butter – which is how it really originated. Given that it’s not a million miles off corned beef hash, I quite like it with a runny egg on top…

  1. Peel and roughly chop the potatoes, then boil them until just getting soft.
  2. For the last ten minutes of the potatoes cooking, fry the onions gently in the butter until soft.
  3. Mix the onions, the beef, the milk into the potatoes all together and heat through.
  4. Serve seasoned – nice with a splash of Worcestershire sauce!