4 tablespoons butter or lard (I used butter – REAL butter)
2 medium to large onions finely chopped
2 pounds potatoes (which should peeled and cut into slices of various sizes no need to be neat)
Leftover pot roast (I used 5 good size slices but whatever you have will work)
Salt and black pepper (generous amount – I did a half a palm full)
Beef stock and 1/2 cup or water or what I did was add
Jar of chicken gravy (I don't care for the beef flavored ones) with a packet of beef bullion mixed in and I added the water so that it could boil
You will need a large heavy based pan with lid.
Put the butter into the pan and allow to become smoking hot and add the onions until translucent.
Add the sliced potatoes and carrots Cover the pot and cook for approximately 10 minutes, stirring regulary to prevent sticking.
Add the gravy, meat, salt & pepper and mix well. Again, cover the pot and cook SLOWLY until the thin potatoes are mushy and the thicker ones soft…approx. 30 – 60 minutes should be sufficient Mine was 45 minutes. You should only stir it once or twice during this time – don't let out the flavors.
The dish can be garnished with parsley and served with oatcakes and a glass of milk.