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Place of originScotland
Main ingredientsPotatoes, often onions, meat

Stovies, stovy tatties, stoved potatoes etc, stovers or stovocks[1][2][3] is a Scottish dish based on potatoes. Recipes and ingredients vary widely but the dish contains potatoes, fat, usually (but not always)[1] onions and often (but again not always)[1][2] pieces of meat. In some versions, other vegetables may also be added.

The potatoes are cooked by slow stewing in a closed pot with fat (lard, beef dripping or butter may be used)[1] and water[1] or sometimes other liquids, such as milk.[1] Stovies may be served accompanied by cold meat[1] or oatcakes.

"To stove" means "to stew" in Scots.[2][4][3] The term is from the French adjective étuvée[1] which translates as braised.[5][6] Versions without meat may be termed barfit and those with meat as high-heelers.[3]

See also[edit]


  1. ^ a b c d e f g h McNeill, F. Marian (1929). The Scots Kitchen.
  2. ^ a b c The Concise Scots Dictionary, p675, Mairi Robinson (editor) (1985)
  3. ^ a b c
  4. ^ "Dictionary of the Scots Language :: DOST :: Stove v."
  5. ^ "étuvée - translate French to English: Cambridge Dictionary".
  6. ^ "English Translation of "étuvée" - Collins French-English Dictionary".