Leftover roast dinner casserole
- March 2017
- Serves 6
- Hands-on time 45 minutes, oven time 30 minutes, simmering time 1½-2 hours
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.
- 16.8g (6.5g saturated)
- 89.4g (21.4g sugars)
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.
Rate & review
Or, how about...?
Baked chicken, mushroom and thyme brown rice risotto
Who has the time to stir risotto these days? Simply combine the ingredients and the...