4 tablespoons Crisco
Potatoes
1/2 to 1 onion
1 or 2 cups leftover roast
1 can mixed peas and carrots
Leftover brown gravy or 1 package brown gravy mix
1 cup water
1 or 2 cans canned biscuits

Melt Crisco in a 12-inch cast-iron skillet.

Dice enough potatoes to cover bottom of skillet. Dice onion and brown together until tender. Chop about 1 or 2 cups leftover roast and place in skillet. Simmer until warm; add mixed peas and carrots. Heat thoroughly. If you have leftover brown gravy, pour this over vegetables. If not, use brown gravy mix plus 1 cup water. Heat to bubbling. Place canned biscuits on top. Put in preheated 425 degree F oven and bake until biscuits are golden.