← Nouns Cooking · British & Irish

Ingredients

• 30 g beef dripping, lard or butter
• 2 Onion, sliced
• 1 kg floury potatoes, peeled and cut into thick slices
• 1 Carrot, diced (optional)
• 450 ml beef or lamb stock (or leftover gravy topped up with water)
• 400 g leftover roast beef or lamb, or corned beef, cut into chunks
• Salt
• Black pepper
• 1 handful Parsley, chopped (optional)

Method

1. Melt the dripping in a large heavy pan over medium heat and cook the onions for 10 min until soft and turning golden.
2. Add the potatoes and carrot and stir to coat them in the fat. Pour in the stock, season with pepper and a little salt, and bring to a simmer.
3. Cover and cook on low for 40–45 min, giving it a stir every 10 min or so, until the potatoes are very soft and some have broken down to thicken the liquid. A little catching on the base is good; burning is not, so add a splash of water if it gets dry.
4. Stir in the meat, cover and cook for 15 min more until it is piping hot and the potatoes are part mashed, part chunky. Check the seasoning, scatter with parsley and serve with oatcakes and pickled beetroot.

Tips

• Reheat leftover meat only once, and make sure it is steaming hot all the way through.
• Check your stock and corned beef for gluten if you need it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Great British Chefs