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StoviesWhat better cold winter dinner, could there be. Stovies made for generations by our ancestors, or when the women didn’t have time to make a big meal for the family. The original Stovies was made from scraps of lamb from the masters table.


serves  totaltime  preptime  cookingtime 
4 persons 1 hour 10 minutes 40 minutes


{tab Ingredients}

  • Pinch Nutmeg
  • Chopped Parsley
  • 450 grams Beef Lorne Sausage, diced
  • 450 grams Potatoes, diced
  • 3 large Onion, chopped
  • 3 large Carrots, diced
  • 1 medium Turnip, diced
  • 2 tablespoons Lard
  • Stock
  • Pinch Salt & Pepper

{tab Instructions}

  1. Melt the dripping in a large pan, preferably with a tight fitting lid, add a layer of sliced potatoes, then a layer of onion and next a layer of meat.
  2. Add enough stock or water to cover, though some prefer their stovies dry, in which case add only 2-3 tablespoons.
  3. Then repeat the layers once again and season the dish thoroughly, in addition to salt and plenty pepper, add some nutmeg or all-spice.
  4. Cover and cook over a low to moderate heat, shaking the pan occasionally, for about 30 minutes or until the potatoes are tender and the liquid is absorbed.
  5. Serve with a sprinkling of chopped parsley or chives, and some crusty bread


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