Try This Forgotten British Classic, It's AMAZING!...

pork offal

🥗Healthier: chicken liver

💰Cheaper: beef liver

Chicken liver is lower in fat and more accessible.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is lactose-free.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans are nutritious and can be less expensive.

Slice the onions nice and thin.

Add the onions to a low heat with a dollop of beef dripping.

Cook the onions long and slow for about an hour and a half to two hours until caramelized.

Add about a tablespoon of butter and the same amount of plain flour to the caramelized onions to make a roux.

Cook the roux for about a minute to avoid a chalky texture in the gravy.

Gradually add beef stock to the roux, starting with half and then adding the rest once absorbed.

Season the gravy with a pinch of salt, pepper, and a few splashes of Worcestershire sauce.

Add a bay leaf to the gravy and let it simmer gently.

Peel and cut the potatoes into medium-sized pieces to avoid waterlogging them.

Boil the potatoes until tender, then mash with butter and season to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens