2 oz beef dripping (sunflower oil may be substituted for the dripping)
4 tablespoons of good gravy (water may be substituted)
2 medium onion, finely chopped
2 lb. peeled and roughly sliced potatoes
Left-over roast beef, chopped
Parsley, chopped
Salt & pepper

Cook the onions in the dripping until they are soft but do not brown them. Add the potatoes to the onions and mix well. Cover the pot and cook for about 10 minutes, stirring occasionally so as to prevent sticking. The gravy, meat, salt and pepper should now be added and mixed well. Again cover the pot and cook slowly until the thin potatoes are mushy and the thicker cut ones soft - an hour should be sufficient (this part of the cooking can be done in a large Pyrex dish in the oven, which will give a delightfully browned and crunchy topping). The dish should be garnished with the parsley and served with oatcakes and a glass of milk.