An old family “recipe” from my grandmother’s days, when using up the last vestiges of a roast was central to the frugal budgets of the day.
Originally, this was an “old meat pie”, in which the filling was cooked for several hours on the top of the stove, then tipped into a dish
and a pastry lid put on top, before baking in the oven. We found the combination of both potatoes and pastry a little too heavy, so we now
dispense with the pastry lid and serve it as a sort of stew. Cut up leftover roast beef into small chunks, put into a saucepan with onions,
carrots and potatoes. You could also add other vegetables such as celery, turnips, whatever you have available. Add any leftover gravy together
with some beef stock (those little tubs of stock jelly are good), plenty of freshly ground black pepper, and simmer gently for a couple of hours.
Serve with a green vegetable such as cabbage.