Leftover Roast Casserole

Leftover Roast Casserole

Serves: 6

Prep: 45 minutes

Cook: 2 hours 

The Malpass family used to make this hearty meal on a Monday with the leftovers from Sunday’s roast dinner (that’s any roast, although ideally lamb or beef). Part casserole and part hash this recipe exudes flavour, warmth and comfort.

Ingredients


Knob of butter
Vegetable oil for frying
1 onion, finely chopped
4 carrots, chopped into 1cm dice
½ swede, chopped into 1cm dice
3 parsnips, chopped into 1cm dice
2 celery sticks, cut into 1cm pieces
4 potatoes, chopped into 1cm dice
400g leftover roast meat from the Sunday roast (ideally lamb or beef)
250ml Sunday’s leftover gravy – one with a punchy flavour (or use a readymade rich wine gravy)
A few rosemary or thyme sprigs
500ml chicken or beef stock
400ml tin chopped tomatoes
1 tsp caster sugar
2-3 tbsp Worcestershire sauce
Small bunch fresh flatleaf parsley, roughly chopped


For the Yorkshire puddings


225g plain flour
3 medium free-range eggs, beaten
300ml whole milk
1 tbsp beef dripping/sunflower oil
You’ll also need…

12-hole muffin tin

STEP 1

For the Yorkshires, sift the flour with a pinch of salt into a bowl and make a well in the centre. Add the eggs and gradually whisk in the milk to form a thick, smooth batter. Leave to rest for at least 30 minutes.

STEP 2


Meanwhile, heat the butter and a splash of oil in a casserole over a gentle heat. Add the onion and fry for 15 minutes. Stir in the rest of the vegetables and cook for 8-10 min until starting to colour and soften a little.

STEP 3


Add the meat, gravy, rosemary or thyme, stock, tomatoes and sugar, bring to a simmer, then stir in the Worcestershire sauce, taste and season. Cover and simmer gently for 1 hour 30 minutes to 2 hours for a rich, thick gravy. Take off the lid after the first hour.

STEP 4


After 50 minutes of cooking, heat the oven to 220°C/200°C fan/gas 7.

STEP 5


Put ¼ tsp dripping or oil in each hole of the muffin tin, put in the oven and heat until smoking hot. Carefully spoon in the rested batter and cook for 30 minutes until golden and crisp. (You may need to reduce the heat once the puddings have risen to make sure they’re cooked right through. If the puds are ready too early, set them aside until needed, then warm them for 5 minutes or so before serving). Serve the Yorkshires with the hash, sprinkled with parsley.