This is a great dish to use up leftovers from a roast, I use lamb, but you can use what you have, up here I believe it varies from region to region, some folk use beef or pork or chicken or mince or sausages, don't fancy any of those myself so this is my version using roast lamb
some cooked lamb leave the fat on
beef or lamb stock cube (optional)
salt and pepper to your own taste
I haven't put a set amount because it will vary every time depending on how much meat you have left to play with.I do mine by eye and use roughly the same amount of each ingredient, you can add a little more of the potatoes to make it go further if you want to,but you will definitely need a stock cube then for some more flavour as some potatoes can be very bland these days
Chop up everything into small dice, add potatoes and onions to a pan cover with water, add a crumbled stock cube if you are using & your seasoning,bring to the boil and simmer for a while, keep checking to see if the onions & potatoes are nearly cooked and then add the diced meat to the pan, cook for another 5 minutes then remove from the heat .
What I do then is drain off the liquid (keeping for another time) mash and serve in a bowl, occasionally topping with a little grated cheese
If you want you can serve on a plate with some more veggies to stretch out the meal for more people,but although it doesn't look very much, it's actually very filling indeed.
Some people prefer to leave the liquid in,thicken it into a gravy & serve it without mashing.but I don't like it that way
Now if you happen to have any left you can use as a pasty filling for dinner or tea the next day and if you saved the liquid you can make a gravy to go with that too.
@Nessie that sounds lovely and it is easy enough to do as well. It makes a change to do something different with leftovers sometimes. Thank you for the idea x
I think we should leave him there in his undies for 48 hours so he appreciates what he has in his better half while learning respect for us too.