Ingredients

• 1 tablespoon oil
• 1 tablespoon butter
• 2 onions, sliced
• 1 kg (2 lbs) potatoes, thinly sliced
• 2 or 3 carrots, sliced
• 500 ml beef or lamb stock
• 3 or 4 sausages, sliced
• 1 tablespoon flour
• 100g cooked leftover meat (beef, lamb, etc.)
• Cooked leftover vegetables
• 1 pinch salt & pepper
• 1 teaspoon mixed herbs

Method

Sauté the Onions and Sausages

Heat the Oil and Butter:

In a frying pan, heat the oil and butter over medium heat.

Cook the Onions:

Add the sliced onions and fry until soft, about 5-8 minutes.

Add Sausages:

Add the sliced sausages and fry for an additional 5-8 minutes.

Assemble the Dish

Transfer to Dish:

Transfer the onion and sausage mixture to an ovenproof dish.

Layer the Potatoes and Carrots:

Add a layer of sliced potatoes on top, followed by sliced carrots, then more potatoes.

Add Leftover Meat:

Layer any leftover cooked meat on top, followed by the remaining potatoes.

Prepare the Gravy

Make the Gravy:

In the same frying pan, mix the flour with a little stock to create a paste.

Gradually whisk in the remaining stock and any leftover from the day before.

Add the mixed herbs and stir well.

Pour Over the Potatoes:

Pour the gravy over the layered potatoes and meat in the ovenproof dish.

Bake the Dish

Bake:

Cover the dish with a lid or foil and bake in a preheated oven at 200°C for 1 hour.

Add Vegetables:

Remove the lid, stir in any leftover cooked vegetables carefully to avoid breaking up the meat, and cook for an additional 15-20 minutes.

Serve

Serve Warm:

Serve the bake warm with extra gravy if needed and enjoy with crusty bread to soak up the delicious flavours.

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