Sweet potato stovies (beef hash)

Stovies are a wonderfully comforting and traditionally inexpensive staple of the Scottish diet. Something that always feels great on a chilly evening. But I like them all year round 🙂

These are a decent paleo substitute. I’m not going to pretend they’re a direct replacement, but they’re another decent week-night dinner that the fella can take to work a re-heat easily.


A large sweet potato, diced

1 whole onion diced

1lb steak mince

Stock (I used 4 stock ice cubes)

2 tbsp tomato puree

Tspn paprika

Tspn fresh finely chopped rosemary

Salt and pepper


Roast the sweet potato with a drizzle of olive oil and a a dash of salt and pepper, in an oven tray in a pre-heated oven to 200ºC for about 20 minutes.

While that’s cooking brown the meat and onions together in a medium heated pan on the hob. Add in the tomato puree, paprika, rosemary, stock, salt and pepper. You may want to add a bit of water, but not much, stovies are meant to be stodgy.


When the sweet potatoes are ready take them out of the oven and add them to the mince on the stove. Mix through thoroughly and cook for a further 5-10 minutes.

You can do this dish by adding the sweet potato straight to the pan and cooking it on the stove for 20 minutes – great for speed, but it tastes slightly better if you have time to roast the sweet potato.


When ready serve up with green beans or broccoli. Then freeze the rest in meal size portions 🙂



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