Stovies

Scottish stovies – lower in calories but full of traditional flavours

1 ratings

40 minutes
Serves 2
2.5 of 5 a day

Nutrition: Per serving

Kcal351
Fat8.7g
Salt0.8g
Sugar13.2g

Recipe by: World Cancer Research Fund | cancer and nutrition experts

If you have leftovers from a Sunday roast, this recipe is great for the next day! We’ve cut down on the red meat in this version, as eating too much red meat is linked to bowel cancer, but you can still enjoy beef, lamb or pork in moderation.

Ingredients

1 tablespoon vegetable oil
1 large onion, chopped
300g potatoes, peeled and chopped into large chunks
1 large carrot, diced
200ml reduced-salt vegetable stock, or the same quantity of leftover gravy topped up with water
Freshly ground black pepper
100g frozen peas
Small portion of cold roast red meat (60g is plenty), chopped into cubes

Method

Heat a heavy-based saucepan, add the oil and onion and brown lightly.
Add the chunks of potato and diced carrot and brown the mixture a little more.
Add the stock or gravy to just cover the potatoes. Add a little black pepper, cover with a lightly fitting lid and cook until the potatoes are nearly done.
Add the frozen peas and chopped meat. Bring back to the boil and simmer for 3–4 minutes until the peas are cooked and the meat is piping hot.
Serve on a warmed plate with a little extra black pepper to taste.