One Pan Lyonnaise Potato
20g of butter
I onion thinly sliced
2 garlic cloves (sliced)
600g (about 1lb 5 ozs) potatoes, peeled and thinly sliced
200g of leftover roast beef
350ml (12 fluid ozs) beef stock
(if you don't have stock use a stock cube).
In a large frying pan melt the butter. When it is hot and fizzing add the onions and garlic. Cook until soft. Remove from the pan.
Add a layer of potatoes to the pan, followed by 1/3rd of the beef and 1/3rd onions. Repeat twice, building up the payers and finishing with a layer of potatoes.
Pour in the beef stock. Put a lid on and simmer for about 15mins.
The potatoes should be soft by now - switch on the grill to high. Put the pan under the grill to crisp up the top layer.
Serve whist hot.