Emma Traditionally made with leftovers, Stovies are also tasty using corned beef to be made into a kind of Scottish corned beef hash. I’ve added a couple of handfuls of frozen peas into the mix, to up the vegetables. Traditional stovies can take around an hour to cook, with a pressure cooker the time is cut down to 10 mins and not only saving time but electricity.
What are stovies?
Stovies is a Scottish dish made of potatoes, onions and, traditionally, leftover roast meat. Ideal to use leftovers and is a filling and warming dish.
Reduces waste
Stovies, alongside Cullen Skink and Potato Scones, are an excellent way to reduce food waste. These recipes came about when times were hard, and every piece of food was utilised, something we could learn from.
Why are stovies called stovies?
The term ‘stovies’ comes from the way the dish is cooked. The potatoes are stewed slowly, rather than boiled. The process of stewing is known in Scots as ‘to stove.
Can you freeze homemade stovies?
Stovies will keep for several days in a fridge. We would even go so far as to recommend eating these the day after making, as the flavours mingle more. Place the stovies into freezer safe containers and freeze. Defrost in the fridge and reheat on the stove, or thaw and reheat in the microwave.
Ingredients
- oil
- onion
- potatoes
- corned beef
- Oxo cubes
- water
See the recipe card for quantities.
Instructions
Heat the oil in the pressure cooker pot, and when hot, add onions. Gently fry until they are softened.
Add potatoes to the pot along with stock and mix.
Add pressure cooker lid and bring to pressure.
Once pressure has been reached, remove the pot from the heat and let the pressure come down itself.
Once the pressure is down, take off the lid and add peas (if you want to) and corned beef.
Stir through and cover with the lid.
The residual heat will cook the peas and heat up the corned beef.
After approx 2 mins, you are ready to serve.
Variations
Gravy: Use leftover gravy instead of stock, just add some water to thin the gravy.
Worcestershire sauce: Add a little marmite to the stock mix for an extra flavour
Beer: Add around 300ml of beer instead of water to make a richer stock.
Sausages Add sausages at the beginning of the recipe alongside cooking the onion.
Vegetarian/Vegan Stovies: Use meat-free Oxo cubes for the meaty flavour and either add more vegetables or use meat alternative sausages.
Pressure Cooker Corned Beef Stovies
Ingredients
- 2 tbsp Oil
- 1 Onion finely chopped
- 1 kg Potatoes peeled and cut into 1cm slices
- 2 Beef Oxo Stock cubes in 300ml water
- 1 Tin of Corned Beef diced
- Couple of handfuls of peas for some extra veggies if you want
Instructions
- Heat the oil in the pressure cooker pot, and when hot, add onions. Gently fry until they are softened.
- Add potatoes to the pot along with stock and mix.
- Add pressure cooker lid and bring to pressure.
- Once pressure has been reached, remove from the heat and let the pressure come down itself.
- Once the pressure is down, take off the lid and add peas (if you want to) and corned beef.
- Stir through and cover with the lid.
- The residual heat will cook the peas and heat up the corned beef.
- After approx 2 mins, you are ready to serve.
Equipment
- Pressure Cooker
- Measuring jug
- Spoon
- Knife and chopping board
If you are doing this on a stovetop, a normal big pot will do. At the point where the recipe states add the lid and bring to pressure, add your lid and let the mixture simmer for about 30 mins.
