Prep: 25 minutes Cook time: 50 minutes Serves: 4
INGREDIENTS
2 tablespoons drippings (meat dripping or lard)
1 large onion, peeled and sliced
1/2 pound of cooked beef, diced (Left over roast works fine)
1 1/2 pounds of potatoes, sliced
4 medium sized carrots, sliced
salt and freshly ground pepper
2 cups beef stock
INSTRUCTIONS
Preheat the oven to 375°F.
Melt the drippings in a large pan, add the onion and cook gently to soften and lightly brown.
In a casserole dish, layer first the sliced potatoes and carrots, then the meat and lastly the onions, seasoning as you go. Add the stock to cover.
Cook in the oven for about 50 minutes, until the liquid is absorbed and the edges of the potatoes are browned.