Stovies

Method

Heat the dripping or butter in a heavy-bottomed pot over medium heat and fry the sliced onions until softened, about 5 minutes. Layer half the sliced potatoes over the onions, season with salt and pepper, then layer the remaining onions on top, followed by the rest of the potatoes. Pour the beef stock over the layers, add the bay leaf, and season the top. Cover the pot with a tight-fitting lid and simmer gently for 45-50 minutes until the potatoes are tender and have absorbed most of the stock, stirring occasionally to prevent sticking. The dish should be creamy and thick, with the potatoes slightly broken down. Remove the bay leaf and serve hot as a main course, traditionally with crusty bread or oatcakes.