In a saucepan, melt approximately 100g of your lard. This will be quicker than you expect.

Add the onions to the pan and lightly fry.

Make sure that the onions are still white and are not cooked long enough to begin turning brown.

Add the onions, lard and your potatoes to the slow cooker and stir until all the potatoes are coated in lard. If you have to add some more, add it a teaspoon at a time, as it is easy to use too much lard.

Add a few spoons of the gravy from your meat, a couple of tablespoons of water, and a couple of pinches of salt.

Cook for 8 hours on low, or 4 hours on high.

You will need to check the pot every hour and if you need to add a little extra water, do it a teaspoon at a time. You only want just enough to stop the potatoes from burning into the pot.

Don't mash the potatoes as when they are ready, they will break down with the stirring.

Add in your meat with a few more spoonfuls of gravy.

Cook until the meat is thoroughly heated.

Normally, you would shred your meat or cut it really small, but my boys like their meat in hunky chunks so my pictures are not the effect you would get if you shredded your meat before adding it.

Serve with oatcakes and beetroot with a glass of milk for the traditional fare, or add beans like the Scottish Mum Kids.