Home > Recipes > Casserole recipes > Leftover roast dinner casserole

Leftover roast dinner casserole

Name: Leftover roast dinner casserole
Prep time: 45 min
Cook time: 2 h 30 min
Total time: 3 h 15 min
Yield: Serves 6
Cuisine: British recipes
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

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.

Easy
March 2017

Test kitchen approved

Serves 6
Hands-on time 45 minutes, oven time 30 minutes, simmering time 1½-2 hours

Looking for something speedier? Our what to do with leftover roast meat feature has lots more recipe ideas for you to try.

Nutrition: per serving

Calories: 694kcals
Fat: 16.8g (6.5g saturated)
Protein: 38g
Carbohydrates: 89.4g (21.4g sugars)
Fibre: 15g
Salt: 1.4g

Save recipe

Save

Save recipe Print

Rate

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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

Nutrition: per serving

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.

Buy ingredients online

Published: 5 Apr 17
Updated: 18 Mar 24

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

Emma Bailey says:

9th Nov 2023 at 7:28 pm

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!

Log in to Reply