Prep 10 mins
Cook 40 mins
Regional variation (from the east of Scotland) of a Scottish national favourite.
- 1 tablespoon bacon drippings
- 2 lbs potatoes, cut into quarters or thickly sliced
- 1 large onion, sliced
- 1⁄4 lb roast beef
- meat stock
- Melt the drippings, add the onion and sauté until onion is wilted.
- Add the potatoes and meat and just enough stock to cover.
- Cook, covered, for 30 minutes.