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 recipe.
- Pre heat oven to 375°
- Cube left over roast and pulse in a food processor until finely ground.
- Heat oil in a large frying pan over medium high heat, add onions and saute until translucent, 5 -7 minutes.
- Add ground roast and 2 tablespoons of beef concentrate, stir to combine and cook for 2-3 minutes to heat through
- Sprinkle 1-2 tablespoons of 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 prof casserole dish, (or several smaller ones) top with the corn and peas and finally top with the mashed potatoes.
- Place in a pre heated 375° for 30-40 minutes, or until completely heated through.