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Easy Tasty Stovies Glasgow Style With Giant Yorkshire Pudding [Tasty Recipe]

Yorkshire pudding and stovies go hand in hand in the kitchen. The light and fluffy Yorkshire pudding is a fantastic match for the stovies' rich, savoury flavours. It is possible to make a cuisine that is both tasty and soothing. It's the ideal dish for a laid-back get-together with friends or a comfortable night in.

Feb 03, 2025
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Do you want to try some real Scottish comfort food? You need look no farther than the delicious Glasgow-style stovies served with a huge Yorkshire pudding. This powerful pair provides a filling and substantial dish that is surprisingly easy to make.
Combining the best of both worlds, this recipe provides a detailed tutorial on how to prepare this traditional Scottish meal in your own home, even if you're a novice. Prepare to be pleasantly surprised by a simple yet wonderful taste of Scotland.

What Are Stovies?

A popular Scottish dish, stovies are typically a frugal way to use up leftover roast meat. This filling dish is a tasty potato stew made with potatoes, onions, and the leftovers from a Sunday roast that was simmered in beef dripping. Stovies are typically cooked from leftovers on Mondays, but they can be eaten any day of the week.
Stovies began as a strategy to stretch resources and reduce waste, much like other traditional Scottish delicacies like Tattie Scones and Cullen Skink. Despite their origins in necessity, these foods are now prized for their mouthwatering flavor and cozy link to childhood and home.

Things You'll Need

  • Large pan or frying pan
  • Measuring jug
  • Spoon
  • Knife and chopping board

Ingredients For Stovies

  • 250g (8.8oz) Roast Beef (from a previous roast) or meat of your choice (see variations)
  • 900g (2lb) Roast Potatoes (from a previous roast), supplement with raw potatoes as needed
  • 50g (4 tbsp) Beef Dripping (saved from a previous roast), or butter, oil, dripping, or lard
  • 400ml (2 cups) Stock or leftover gravy (topped up with water). OXO cubes can be used.
  • 2-3 tbsp Beef Jelly (from a previous roast) Optional - This separates from the beef fat when cooled.
  • Other vegetables (from a previous roast) or 2 large raw carrots
  • 1 Large Onion
How To Make Stovies - Step-by-Step Method
How To Make Stovies - Step-by-Step Method

How To Make Stovies - Step-by-Step Method

Stovies combines the mouthwatering tastes of a leftover roast that has been cooked on the stove.
  • Dice the onion and any extra potatoes that need to be diced and skinned. If using a carrot, chop it. Always cook extra roast potatoes so you can make the most of what's left over!
  • Cut the beef or your preferred alternative, like sausages, into rough dice. Some people add sausages to their meat.
  • In a big heated pan, add beef dripping (or an alternative fat; see variants). You can use lard, olive oil, or butter.
  • Place the onion in a single layer on top of the heated fat. Allow it to soften and alter color, but don't brown it.
  • Add the diced meat to the skillet on top of the onions once they start to change color. Stir together. Note: Do not add corned beef at this stage, but rather toward the end and stir through to warm.
  • Do not stir when you add the potatoes and any other veggies to the pan with the meat.
  • Add the beef jelly (which separates from the dripping when cooled after roasting) to the stock, if necessary, and stir to mix.
  • Fill the pot with the stock. Add more or less as necessary; it should sit just below the top layer of vegetables. Keep everything stacked and don't stir.
  • Reduce to a moderate simmer and cover after bringing to a boil.
  • The potatoes should start to soften and break down after 45 to 60 minutes of cooking. Take a knife to test them.
  • Add salt and pepper for seasoning. Only stir now to allow some (but not all) of the potatoes to break down and the onion to caramelize. Having some crispy chunks on the bottom is the aim.
  • Having a lot of roast potatoes in the mix is beneficial because new potatoes break down more quickly than roast potatoes!
  • Serve with crusty toast or oatcakes.
Read Also: Traditional Scottish Neeps And Tatties Recipe
Giant Yorkshire Pudding
Giant Yorkshire Pudding

Giant Yorkshire Pudding

Ingredients

Yorkshire Pudding

  • 4 eggs
  • 140g/1cup+3tbsp plain flour
  • 200ml/¾cup+2tbsp milk
  • vegetable oil

Roast Potatoes

  • 3 large roasting potatoes
  • 3 Large garlic cloves
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 sage leaves roughly chopped

Honey Roast Carrots And Parsnips

  • 2 carrots peeled and cut into batons
  • 2 parsnips peeled and cut into batons
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1/2 tsp dried thyme

Cauliflower Cheese

  • 1 small cauliflower or half a large one
  • 1 tbsp olive oil
  • 20g/¾oz butter
  • 20g/¾oz plain flour
  • 200ml/0.75cups+2tbsp milk
  • 40g/1½oz Cheddar cheesegrated
  • 40g/1½oz Gruyère cheese grated

Cavolo Nero

  • 100g/3½oz cavolo nero
  • 1 tbsp butter
  • 1 garlic clove finely chopped
  • 1 tbsp lemon juice

Cooking Instructions

Yorkshire Puddings

  • Preheat oven to 210°C/190°C fan (410°F/375°F).
  • In a medium bowl or jug, combine flour and eggs with a fork until just mixed.
  • Gradually add milk, mixing until fully incorporated. Set aside.
  • Pour vegetable oil to just cover the bottom of a large roasting dish and heat in the oven for 30 minutes.
  • Pour the Yorkshire pudding batter into the hot dish. Bake for 30 minutes, or until the sides are puffed up and browned, and the bottom is golden.

Roast Potatoes

  • Peel potatoes and halve any large ones. Boil in salted water for 10 minutes. Drain and steam dry for 5 minutes.
  • Return potatoes to the pan, cover with the lid, and shake to fluff them up.
  • Preheat oven to 210°C/190°C fan (410°F/375°F). Place olive oil and butter in a small-medium roasting dish and heat in the oven for 10-15 minutes.
  • Add potatoes and garlic cloves to the hot oil. Season with salt and pepper. Baste with a metal spoon. Roast for 1 hour 10 minutes, basting halfway through.
  • Add sage leaves and toss potatoes. Slightly smash potatoes with a masher or fork. Roast for another 20 minutes.

Honey Roasted Carrots And Parsnips

  • Preheat oven to 210°C/190°C fan (410°F/375°F).
  • Place carrots and parsnipson a parchment-lined baking tray. Drizzle with oil, honey, thyme, salt, and pepper. Toss to coat.
  • Roast for 1 hour. Toss after 30 minutes and cover with foil if needed to prevent burning.

Cauliflower Cheese

  • Preheat oven to 210°C/190°C fan (410°F/375°F).
  • Break cauliflower into florets. Toss with olive oil and salt on a baking tray. Roast for 25 minutes, tossing halfway through. Cover with foil if browning too quickly.
  • Meanwhile, melt butter in a saucepan. Stir in flour to form a paste. Slowly add milk, stirring constantly. Season with salt and pepper. Set aside.
  • Place roasted cauliflower in a small oven-proof dish. Pour over the white sauce and top with grated cheeses.
  • Bake for 20-25 minutes, or until the cheese is golden and bubbling.

Cavolo Nero

  • Chop the greens into 1-inch pieces.
  • Boil in salted water for 4 minutes. Drain thoroughly, squeezing out as much liquid as possible.
  • Melt butter in a large frying pan over medium-high heat until it just starts to brown.
  • Add garlic and cook for a few seconds, then add lemon juice. Toss through the greens and cook for another minute.
Enjoying Stovies With Giant Yorkshire Pudding
Enjoying Stovies With Giant Yorkshire Pudding

Enjoying Stovies With Giant Yorkshire Pudding

The aroma comes first. The somewhat sweet, eggy aroma of the freshly baked Yorkshire pudding combines enticingly with the deep, savoury aroma of the stovies, a mixture of slow-cooked meat, potatoes, and onions. Before the first taste, the gastronomic symphony piques the hunger.
The presentation comes next. A bowl is filled with a good portion of the sparkling stovies and their thick, unctuous sauce. The highlight of the exhibition was a huge Yorkshire pudding next to it, its golden-brown surface belying its fluffy, airy interior. Both the eyes and the stomach will like this presentation, which is rustic yet exquisite.
The combination is now the important component. Take a piece of Yorkshire pudding and break it off. Observe how the creamy, nearly custardy interior blends seamlessly with the crunchy edges. Scoop up a mouthful of the stovies with this component, which functions similarly to a natural spoon. The secret to the entire experience is the gravy, so don't be shy about it.
It's a revelation after the first taste. The mild, nearly neutral flavour of the Yorkshire pudding excellently balances the savoury, very fulfilling flavour of the stovies, which combines perfectly cooked potatoesand delicate pork. The richness of the stovies is perfectly balanced by the pudding, which keeps it from becoming too much.
The magic doesn't end there, though. Just as significant as the flavor is the contrast in texture. With their slightly chunky texture, the soft, yielding stovies are a treat in and of themselves. However, a new depth is introduced when combined with the Yorkshire pudding's soft interior and crisp outside. The dish is elevated to a new level by the play of textures.
There's the gravy after that. The gravy, oh! It serves as the binding agent for this gastronomic wonder. It covers the Yorkshire pudding, seeping into its porous surface and bringing its savory goodness to the pudding. It is rich, thick, and bursting with the flavors of the slow-cooked beef and vegetables. Each bite is a taste and texture explosion, demonstrating the straightforward yet masterful combination.
Do not be scared to try new things. Try making a type of open-faced sandwich by placing the stovies on top of a slice of Yorkshire pudding. Or mop up all the gravy at the bottom of the bowl with the pudding. It's a traditional Scottish dish that can be enjoyed in any way.
Lastly, enjoy the now. This is an experience rather than just food. It's a reminder of home and hearth, a taste of Scottish tradition, and a warm embrace on a chilly day. Enjoy every bite, appreciating the simple yet profound pleasure of this perfect pairing: tasty stovies Glasgow style with a giant Yorkshire pudding.

Frequently Asked Questions

What Does The Scottish Word Stovies Mean?

A dish consisting of potatoes and onions cooked together with liquid in a pot, often with cooked meat added.

How Long Do Stovies Last In The Fridge?

Stovies will keep for several days, covered, in the refrigerator. Some people say it's best the day after you make it. You can also freeze stovies in freezer-safe containers. Defrost in the refrigerator and reheat on the stove, or simply thaw and reheat in the microwave.

Can You Reheat Stovies?

Preheat oven to 180°C or 350°F. You can place your ready meal on a suitable oven tray or serving plate if you prefer. Reheat for approximately 20 minutes. Make sure your meal is piping hot before eating.

How Many Calories Are In Homemade Stovies?

Homemade Stovies (1 meal) contains 38g total carbs, 34g net carbs, 9g fat, 22g protein, and 292 calories.

Conclusion

And there you have it, a genuine homage to Scottish cuisine. This recipe demonstrates that comfort food can be incredibly delicious and easy to prepare. The rich and savory flavors of the substantial stovies blend harmoniously with the fluffy Yorkshire pudding to create a symphony of flavours and textures.
So, get your stuff together, embrace the essence of Scottish cookery, and relish the fun process of making and eating this traditional dish. You'll quickly see why Yorkshire pudding and stovies have long been cherished components of Scottish cooking.
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