This is an excellent recipe for using up left-overs. The key ingredients are potatoes, meat and onion. The version here is my basic recipe, but it can be adapted to incorporate all sorts.
- 30g lard, butter or dripping
- 1 onion, finely chopped (I sometimes add a leek too)
- 1/2 a turnip (or swede, if you are English), peeled and diced
- 2 carrots, peeled and diced
- (optional, shredded cabbage, diced celery, etcetera)
- 600g potatoes, peeled and roughly sliced
- Around 100ml stock or left-over gravy
- Around 200g chopped cooked meat (could be varied according to what is available, both in type and quantity)
- A grate of nutmeg
- Salt and pepper
- Melt the fat in the bottom of a large pan, and fry the onion (and leeks, celery, if you are using this) over a low heat until soft and almost browning.
- Add the potatoes and stir them in. When they are hot, add the carrots and the turnip and any other extra vegetables, and stir to mix.
- Heat the stock and pour it in, adding the chopped meat at the same time. Season with salt, pepper and nutmeg, and stir again.
- Cover the pot and simmer over a low heat for around 30 to 40 minutes, until the potatoes are beginning to break down. Check from time to time to see how the potatoes are cooking, to stir together and to assess whether any more stock needs to be added.
Very warm, filling and thrifty.