Tip : You can also use ground beef or lamb and start the recipe at step 4. For a little extra, sometimes I top the mashed potatoes with grated cheddar cheese, nice.
Ingredients
- 1-2 cups left over roast beef or lamb ground in a food processor
- 1-2 cups left over mashed potatoes or store-bought mashed potatoes
- 1/2 large Spanish onion finely chopped
- 2 tbsp Beef Bovril or other concentrated beef broth
- black pepper to taste
- 1-2 tbsp all-purpose flour
- 1-2 tbsp olive oil
- 3/4 cup beef broth
- 1 cup canned or frozen corn
- 1 cup canned or frozen peas
Instructions
- Gather all ingredients before starting the recipe.
- Pre heat oven to 375°℉
- Cube 1-2 cups left over roast beef or lamb and pulse in a food processor until finely ground.
- Heat 1-2 tbsp olive oil in a large frying pan over medium high heat, 1/2 large Spanish onion chopped and sauté until translucent, 5 -7 minutes.
- Add ground roast and 2 tbsp Beef Bovril, stir to combine and cook for 2-3 minutes to heat through. Season with black pepper to taste.
- Sprinkle 1-2 tbsp all-purpose flour over mixture and stir to combine, cook for a further 2-3 minutes
- Add 3/4 cup beef broth , bring to boil the reduce heat to medium and simmer for about 15 minutes or until the mixture becomes thick.
- Ladle ground roast mixture into an oven proof casserole dish, (or several smaller ones) top with 1 cup canned or frozen corn and 1 cup canned or frozen peas and finally top with 1-2 cups left over mashed potatoes or store-bought mashed potatoes.
- Place in a pre-heated 375° ℉ for 30-40 minutes, or until completely heated through.