• 4 Large Potatoes (Tatties)
• 2 Medium Onions
• Left over Beef or Lamb from Family Roast (about 6 slices)
• 1.5 Pints of Beef Stock

This is my first recipe and my daddy told me that this was the way that his great auntie Beatrice cooked it.

Peel Potatoes
Cut them into small/medium chunks
Slice the onions
Chop up the meat
Put all this in to a deep frying pan or pot
add cooking oil or beef fat
put on stove and fry it for 5 minutes
add half the stock
cook for 10 minutes
add the rest of the stock
cook for another 10 minutes
stir occasionally
once it is slightly mashy and slightly chunky it is ready

it also tastes nice with grilled venison sausages from Pitlochry and oat cakes with a glass of milk.

Enjoy – love Katie xx