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Chop your beef fat into small pieces and get in a frying pan on a low heat till the fat is rendered out. Strain into a saucepan and start your onions softening. Keep the heat low, you don't want to add colour or caramelisation.
Add your potatoes and a bit more dripping, and more salt. Get onto the heat with the lid on, and add a splash of beef stock - no more than 200-250ml. This is just to help the potatoes cook and not stick.
You don't want total mush, you still want to see chunks of potato, the onion will naturally melt away.
Once the potatoes are knife tender, lay your beef on the top, pour over the gravy, shoogle the pan a bit to get the gravy to the bottom, lid on and back on the heat!
Once the beef is warmed through and gravy is bubbling, gently stir all together.
Serve into bowls, and season heavily with white & black pepper and a little more salt if required. I served mine with a sprinkle of my savoury oat granola (see my reels) for crunch and a wee sprinkle of parsley.