Traditionally I think I’m right in saying that stovies would have been eaten as a main course, but, me being me, I like to use them as an accompaniment. this recipe is a cracking way of using up any left over tatties and gravy, and, yes! I think you really have to use some beef dripping!! Sorry!

If you do have some leftover roast beef or lamb bits, by all means add these to your stovies mix


Shopping List

50 g of good quality beef dripping

  • 2 medium onions peeled and thinly sliced
  • 1 kg of cooked King Edward potatoes, cooled and cut into chunks
  • 300 ml of good quality meat juice and gravy
  • a handful of chopped parsley


  • Melt the dripping in a heavy based pan, now add the onions and coat really well with the dripping, and continue to cook on a slow heat for 10 minutes
  • Now add the potatoes and season really well with salt and pepper, and give them a good stir
  • pour in the meat juices and gravy and bring to the simmer
  • cook for 5 minutes until the potatoes are well coated in the thick gravy
  • add the chopped parsley, stir and serve immediately

    food pot kitchen cooking
    Photo by Tookapic on

Published by

Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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