Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg (2 pounds ) potatoes
- 50 g (2 oz ) beef drippings or butter
- 3 medium onions , roughly chopped
- 125–250 g (4–8 oz) cooked beef or lamb (leftovers from a roast dinner)
- 2–3 tbsp finely chopped parsley , chives , or spring onions
- Seasoning salt (optional)
- Freshly ground black pepper (optional)
- Allspice or grated nutmeg (optional)
Directions
Peel potatoes if they are "main crop", but leave the skins on new potatoes. Slice about 5 mm (¼- inch ) thick. Or, slice roughly in different thickness so that the thin make a mush when cooked, while the others stay whole.
Heat fat in a large heavy-base pot (one with a tight-fitting lid) and add the onions. Cook until lightly brown. Add the potatoes and stir well, coating all sides with the fat.
Put the lid on and cook over a very low heat, shaking the pot once or twice to prevent sticking, until the potatoes are cooked.
Add the meat, mix through, and turn up the heat to brown a little.
Serve with brown sauce, parsley, and optional seasonings.