Leftover roast dinner casserole
- Published: 5 Apr 17
- Updated: 18 Mar 24
Jane Sanderson’s grandmother 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.
Looking for something speedier? Our what to do with leftover roast meat feature has lots more recipe ideas for you to try.
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Serves 6
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Hands-on time 45 minutes, oven time 30 minutes, simmering time 1½-2 hours
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
Method
- 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.
- 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.
- 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.
- After 50 minutes of cooking, heat the oven to 220°C/200°C fan/gas 7.
- 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.
- Recipe from March 2017 Issue
Nutrition
- Calories
- 694kcals
- Fat
- 16.8g (6.5g saturated)
- Protein
- 38g
- Carbohydrates
- 89.4g (21.4g sugars)
- Fibre
- 15g
- Salt
- 1.4g
delicious. tips
Add a glug of leftover red wine at the end of cooking to give extra flavour.
The casserole will keep for up to 48 hours in the fridge, covered. The cooked Yorkshires will freeze, wrapped in cling film, for up to 1 month.
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Great recipe, well worth a try. My Grandma used to do the same thing but instead of tin toms, sugar and Worcestershire, she used a tin of baked beans – Whether that was for us kids but it went down a treat.
Thank you Jane Sanderson for the moment of nostalgia!