Does anybody know of scotttish food called something like stobbies and what it is?

Question

its just my daughter is making it at college on tuesday thanks

Answer 1

The first person is right it is like the US version of corned beef or roasted beef hash, but is not so much a leftover dish but a made like dish, what I mean is they start out with fresh ingredients and make it, but on Mondays after the traditional English and Scottish roast dinner on Sundays they may have some bits to make it and all they do is cook a few onions in a pan, add the other ingredients and like "Bubble and Squeak" mash it down and let it warm threw and get crispy on the bottom, flip it and on he same for the top, my grandmother used to make it for use as children with my mother leftovers.

Answer 2

Mmmm stovies

Answer 3

Stovies. And I don't know how to make them

Answer 4

Do you mean Stovies?

It's diced potatoes, sometimes chopped sausages, lamb, steak mince pepper, onions.

Very tasty, actually. Had it tonight. :)

Try Stovies.com

xx

Answer 5

or stotties which is like a mince beef pie

Answer 6

Its Stovies, I have put the recipe on the link

Answer 7

Stovies....it`s potatoes ,corned beef and beans.

Answer 8

i think you mean stovies,i have tried it and its made with mince and tatties very nice especially with the cold climate in scotland where it originates from.

Answer 9

stovies,usually made with left over meat,fried onions,potato and stock then thicken with bisto,thats how i make mine anyway.

Answer 10

Stovies is a traditional Scottish dish. Recipes and ingredients vary widely between regions, and even families, but the dish usually consists of tatties (potatoes) and onions and some form of cold meat (especially sausages or leftover roast; mince or corned beef in the east). The potatoes are cooked by stewing with fat stove being the old Scots word for an oven - i.e "Yer dinner's oan the stove". A regional variation is to serve the stovies with oatcakes.

3 lbs tatties (potatoes)

1 large onion or 2 small

1 lb steak mince or lamb

    or diced pieces of meat

    or cheese or vegetables

2 ozs beef dripping or lard

    or butter or olive oil

1/2 pint of water

Meat stock cube or veg

Salt to taste, and Pepper

You don't have to be exact with the quantities

Chop the onions into a pot, add fat, and gently cook for 4-5 mins until soft. Add meat, stir into the onions and cook until a light brown. Peel, slice and dice your potatoes as you'd normally do. Hurtle them into the pot with the onions and meat. Chuck in the water, stock, salt, pepper. Bring to the boil and simmer for 30 minutes with the lid on, shoogling (shaking!) or stirring the pot occasionally to make sure it doesn't all stick. Cook until the potatoes are soft (push a table knife through a piece to test). Don't worry if the bottom layer is a bit burnt as this adds to the flavour of the rest. Mmmm. Mix it all up a little more, if necessary, and serve steaming hot onto plates or bowls. Serves 6 as a meal, 10 as a snack, eat with a fork or spoon. Traditionally serve with milk for some extraordinary reason, or more commonly with beer or whisky. Use oatcakes or French bread to mop up the plate. Tuck in!