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Soups & StartersMeat

- courtesy of Ian Niven


Beef is used in this recipe but stovies can be made with any meat and is a great way of using up all those Christmas leftovers.

  • 2 tablespoons dripping
  • 1½lbs tatties, sliced
  • 1 onion chopped
  • 2 carrots sliced
  • ½ a small turnip, chopped
  • 2 tablespoons stock or meat jelly
  • 4 oz beef, cooked
  • Salt & pepper
  • Beef Stock

To prepare:

Melt the dripping in a large pan and cook the chopped onion until it is soft and golden brown. Add the sliced tatties and mix them thoroughly with the onions and dripping. Add the carrots and turnip and mix through.

Heat the stock or meat jelly and pour over the vegetables. Add the chopped cooked beef and mix with the vegetables.

Season with salt and paper. Cover and cook over a low heat for 30 minutes or until the tatties are soft and floury.

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