• 1 tbsp vegetable oil
  • 1 onion, sliced
  • 400g/14oz potatoes, peeled and cut into 3–4cm/1¼–1½in chunks
  • 100g/3½oz swede, peeled and cut into 2–3cm/¾–1¼in chunks
  • 2 carrots, peeled and cut into 2–3cm/¾–1¼in chunks
  • 700ml/1¼ pint beef stock
  • 500g/1lb 2oz leftover roast beef or cooked sausages, cut into 4cm/1½in chunks
  • 50g/1¾oz lard
  • 2–3 tbsp leftover gravy or beef dripping (optional)
  • salt and freshly ground black pepper
  • chopped parsley, to garnish (optional)

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