Slow Cooker Scottish Stovies is a comforting plate of slowly cooked potato seasoned with beef and onions. Stovies or ‘Stoved Potatoes’ is a classic dish that makes simple ingredients taste incredibly good.
Stovies were a feature of my childhood. My mother made and served ‘plain’ stovies i.e. just potatoes and onions, which she cooked on the stove in a pot with a tight lid. Stovies were often served with a Scotch Pie and lots of brown sauce.
Traditional Recipes
Like all traditional recipes, my recipe is traditional to my family and I know that there are many other families who have their own Scottish Stovies recipes and traditions.
About the Ingredients for Scottish Stovies
What is Beef Dripping?
Beef dripping is the fat that renders down when you are roasting beef. The fat is drained off and chilled for use the next day.
Beef dripping definitely makes the best Scottish Stovies. If you can’t get beef dripping, try my cheat’s method using white vegetable fat and beef stock cube, it gives a pretty authentic taste.
Can I use oil or butter?
You can use oil although the white vegetable fat gives a better result. If you do use oil, then use neutral flavoured vegetable oil, not olive oil.
I don’t recommend using butter because of the cooking method. Butter is likely to burn and will also give its own flavour to the potatoes.
What kind of potatoes should I use?
Use a fluffy potato rather than a waxy potato. I use Maris Piper potatoes, they are a good all-rounder and hold their shape well.
Why Slow Cooker Scottish Stovies?
I have adapted this traditional frugal Scottish recipe for the slow cooker because essentially, Stovies are cooked on a low heat and steamed in a very little water. This is exactly how a Slow Cooker cooks so it is a good fit.
Can I make Scottish Stovies without a Slow Cooker?
Yes, the traditional recipe is made using a pan with a thick base and a tight lid. Once the onions are cooked, add the potatoes and the 30 ml water. Put on a very low heat for about an hour. Don’t take the lid off to check how they are cooking as you will release the steam. Just give the pot a shake every now and then.
How to make Slow Cooker Scottish Stovies
Here are some step by step photographs showing you how to make this delicious potato recipe. Find the full details of quantities and timings in the Recipe Card at the end of this article.
- Slice the onions and cut the potatoes into 4 cm pieces
- Place the dripping or fat in a pan and very gently sauté the onions until they are soft.
- Add the potatoes and stir them to coat and mix thoroughly with the onions.
- Grind up stock cube (if using) with salt in mortar and pestle.
- Sprinkle the salt and stock cube over potato-onion mixture in the slow cooker and stir.
- Add the cold water and put on the lid.
- Cook on High for 1 15 minutes hour and then on Low for 1 hour 15 minutes.
- Beat the stovies lightly with a wooden spoon to break up the edges of the potatoes and combine the flaovurs.
Make Stovies into a Meal
Roast Beef Stovies
Use leftover roast beef cut into small pieces. Then use a wooden spoon to beat the pieces into the cooked stovies.
Corned Beef Stovies
Canned corned beef (not the cured US style) is a good staple to have in your larder. Add crumbled corned beef to your cooked Stovies and beat this into the potatoes to make an inexpensive and substantial meal. For many years my Mum served Corned Beef Stovies as one of the dishes at her Hogmanay (New Year’s Eve) party. It was always very popular.
Can I add anything else to the Stovies?
Once the potatoes and onions are cooked add whatever you like to them. Stovies are great for stretching small quantities of leftover meat or even chicken.
Can I make Vegetarian Slow Cooker Scottish Stovies?
Yes, use the vegetable fat and don’t add the beef stock cube. Once cooked you can add cooked vegetarian mince or other meat-free protein.
It’s traditional to serve Stovies with oatcakes and pickled beetroot. Try my recipe for Air Fryer Scottish Oatcakes for delicious traditional homemade oatcakes.
What vegetables should I serve with Stovies?
I hate to admit it, but I don’t remember any vegetables being served with Stovies when I was a child. I would suggest serving steamed Savoy Cabbage, but any green vegetable would taste good with stovies.
More Scottish Recipes from Farmersgirl Kitchen
Slow Cooker Rumbledethumps is my version of the traditional Scottish Borders side dish. It’s a delicious combination of potato, swede and cabbage with a cheesy topping. I’ve adapted this recipe to make it extra easy to make in your slow cooker. It’s a really tasty side dish to serve with grilled meats, stews and, of course, haggis!
Scotch Broth is a hearty soup made with barley, dried peas and humble everyday vegetables. These simple ingredients combine with stock to make a warming broth that tastes delicious and fills you up.
How to host the Ultimate Burns Supper is a step-by-step guide to the recipes and traditions of a Burns Supper. Including a recipe for the classic Haggis, Neeps (Swede), and Tatties (potatoes).
Chocolate Orange Scottish Shortbread is a delicious variation on traditional shortbread fingers.
More Potato Recipes
- Dauphinois Potatoes from Something Sweet Something Savoury
- Potato Rosti Waffles from Fab Food 4 All
- Instant Pot Potato Soup by Recipes from a Pantry
- How to make Perfect Roast Potatoes from Recipes made Easy
Slow Cooker Scottish Stovies
Ingredients
- 900 grams (2 pounds) Potatoes
- 2 (2) onions
- 20 grams (1½ tablespoon) solid vegetable fat or beef dripping
- 1 (1) Beef stock cube if using vegetable fat
- 1 teaspoon (1 teaspoon) salt
- 30 millilitres (2 tablespoon) water
Instructions
- Slice the onions and cut the potatoes into 4 cm pieces
- Place the dripping or fat in a pan and very gently sauté the onions. They should soften but not colour.
- Add the potatoes and stir them to coat and mix thoroughly with the onions.
- Transfer to your slow cooker pot.
- Grind up stock cube (if using) with salt, sprinkle over the potatoes and onions in the slow cooker.
- Pour over the water, don't be tempted to add more, 30 ml is all you need) put on the lid and cook for 1 hour 15 minutes on HIGH, then 1 hour 15 minutes on LOW.
- When the potatoes are cooked, take a wooden spoon and roughly break up the potatoes. You want to retain chunks of potato but roughen up the edges.
Camilla Hawkins says
This recipe is definitely going on my to make list. I’d have made them today as have just popped a chicken in the oven and could have had it tonight but not quite enough time! Thank you for linking to my rosti:-)
Janice Pattie says
Thanks, Camilla. It’s such a simple recipe but it is full of flavour. A real favourite here.
Mandy says
Hi there can you tell me do you peel the potatoes or leave the skin on? Thanks!
Janice Pattie says
Hi Mandy, I peel the potatoes because it helps to get all the flavour into them. You could certainly leave the skin on if you prefer, but you will end up with bits of skin in the mix when the potatoes cook down.
Kavey Favelle says
I’ve NEVER had stovies! These look delicious!
Janice Pattie says
Well, I think it’s time you tried them, I am sure you will love them.
Lucy says
I’ve always wondered what stovies are as people are always making corned beef versions in the slow cooker groups! I’ve learnt a lot from your post and will try the plain potato version very soon.
Janice Pattie says
Yes, Corned Beef Stovies are a big thing. I’m glad I was able to explain the Stovie ‘family’ for you. Let me know how you get on and if you and the family like them.
Chloe Edges says
You know I’ve heard of stovies but had no idea what they actually were! thanks for clearing up the mystery. I’m cooking my regional version of potatoes and corned beef for tea tonight. Next time I’ll have to try your version 🙂 Your childhood lack of veg made me laugh!
Janice Pattie says
Thanks, Chloe. I know there will be versions of basic stoved potatoes or hash or whatever in all the regions. It’s peasant food at its best! Honestly, my Mum would kill me if she thought I was saying we didn’t eat veg. We totally did, just not with stovies!
Chloe Edges says
I wont tell her – promise!
Janice Pattie says
☺️
ernest linstead says
This looks so simple and delicious.
Janice Pattie says
Thank you, it is exactly that!
Choclette says
The old ones are often the best ones. Your stovies look delicious and what a good idea to make them in the slow cooker. I really need to get mine out from the back of the cupboard. It’s hard to go wrong with potatoes and onions – yum.
Janice Pattie says
Yes, they are, thank you! So many classics that are full of flavour.
Heidi Roberts says
I am so cold today after a session at the allotment – wish I had a pot of stovies to come home to!!
Janice Pattie says
They are exactly what you want to come home to! Get some tatties and onions in your slow cooker, Heidi!
Helen @ family-friends-food.com says
These look totally delicious. I’m adding the veggie version to my ‘to make’ list! Do you think a vegetable stock cube would help or should I just leave it out altogether?
Janice Pattie says
I haven’t tried it with a veggie stock cube. If you season it well it should be fine without. Now I’m also wondering I’d dissolving 1/2 tsp of marmite in the water might also work. Let me know how you get on.
Jill @MadAboutMacarons says
My goodness, Janice – this takes me right back and I’m salivating just thinking of enjoying this back home in Scotland at Mum and Dad’s. We had this often and I don’t know why I have never made it at home in France. You’ve inspired me! I can just imagine it melting in the mouth when cooked slowly…
Janice Pattie says
Yes! *punches air* this is exactly the response I wanted. Stovies are a hidden treasure in the Scottish repertoire. Go to it and introduce them to France!
Jill @MadAboutMacarons says
I forgot to add that my Mum used to make ours with…. tinned corned beef. It was really good (I guess that’s what we call the Madeleine de Proust, though). As my maiden name was Stobie, you can imagine I was called Stovies at school – can’t you? You know, Janice, you’re right. Time for les français to appreciate stovies.
Janice Pattie says
Corned beef Stovies are brilliant, We had that a lot too. Poor you on the name-calling, but I guess it could have been something worse!
All That I'm Eating says
Janice! I didn’t know what stovies were until I read this! I have heard of them but I wasn’t quite sure what they were, they sound just the thing for some winter comfort food.
Janice Pattie says
They are a very Scottish sort of dish, so I’m not surprised you didn’t know what they were. I hope you will try them as they are definitely more than the sum of their parts!
Sheila Christmas says
Wondering if you could explain what vegetable fat is, please?
Janice Pattie says
Hi Sheila, vegetable fat is sometimes called vegetable shortening. Brands in the UK are Trex, Flora White or Cookeen. In the US Crisco is most commonly used. Thanks for raising this, I’ll include this in the information as soon as I can.
Lisa says
I’ve never heard of stovies without meal!! I’ve had corn beef stovie and stovies with beef in it and a bannock stuck on top! I was away make this at the weekend as I was affy proud of myself that I found beef dripping but never once did I notice there was no beef in this recipe.
BUT I have your recipe and I am so looking forward to making it…………….with beef. The difference in my household, is i’m from the east and my hubby is from the west and it’s away to collide!! In one wee country of Scotland, there is such a difference!!
Braw
lisa Roehr says
MEAT not meal!!!!
Janice Pattie says
Hi Lisa
I am also from the East coast of Scotland and my mum often added cooked beef or corned beef to her stovies. However, she did also make them without any meat as a change from boiled potatoes. I hope you enjoy the recipe and please feel free to add whatever you like to your stovies 🙂
Becka says
Could bacon grease be used instead of beef or vegetable fat?
Janice Pattie says
Yes, absolutely. That would be delicious.
Gill L says
Thanks for this recipe I’ve been wanting to try it for ages. My mum is Scots but couldn’t remember how her mum made them even though she loved them. You can now get “beef” flavoured stock cubes for vegans (I’m vegetarian and the hubby is vegan) so I’m definitely going to give this one a try. (There’s a recipe in the Broon’s cook book for these too but it doesn’t look as good as yours!)
Janice Pattie says
That’s great to hear, Gill. And I’m delighted that you are able to make the stovies suit you and your husband too!
Jayne says
made these with corned beef and they turned out just how my Mum and Gran used to make them. I’m a wee middle aged Scottish person and can’t believe this is the first time I’ve made Stovies in my slow cooker! Well it won’t be the last! They were fandabidozi ?
Janice Pattie says
Hi Jayne, Thanks for your kind comments. I’m so glad the Stovies lived up to your memories.