About this recipe:This is a hot pot we have it in winter, and we have it as a Traditional meal on New Years Eve with brown sauce and beetroot, after we let the New year in. I have been cooking this for 45 years. we used to have it every Monday when I was young, because we used the meat that was left over from our Sunday dinner, mostly it was Lamb or beef, but these days people use corned beef from a tin, and it is still nice
1lb Lamb or beef in chunks or left over meat from your sunday roast
1 large onion
gravey browning(or gravey granules)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
peel and chop potatoes into small pieces about 1 inch square
peel and chop onion into small pieces
peel and chop carrots
add all ingredients to large pan cover with water
boil for 5 minutes then turn down the heat to simmer for 1/2 hours till meat is soft and potatoes are soft .if you need it browner add browning or granules half way through cooking, add salt and pepper to your taste.
To make thicker turn heat off then re heat later, it taste better thicker. anything over makes nice meat and potato pies. just put pastry base and fill with ash then put top on and bake for 20 minutes till brown. these can be frozen. Your Sunday joint can last 3 days.