Monday Hash

So called because it uses up the leftovers from Sunday’s joint. The ingredients can be altered to taste. The following recipe serves one family of five generously – especially if it’s accompanied by Yorkshire puddings.

Ingredients
Sunday’s roast leftovers, chopped small – lamb or beef work best
Sunday’s leftover gravy
One large onion, diced
Five carrots, chopped into pieces
Half a swede, chopped
Three parsnips, chopped
Three sticks of celery, chopped
Five potatoes, chopped
Good meat stock
Salt and pepper
Worcestershire sauce
Spring of rosemary or thyme
Salt and pepper

Method

  1. In a large casserole dish, heat a dash of oil or butter and sweat the onions for fifteen minutes over a moderate heat.
  2. When they soften, add the rest of the vegetables, give them a good stir, and let them cook for a little while.
  3. Add your Sunday meat, the gravy, a sprig of whichever herb you’re using, and enough stock to just cover the contents of the pan.
  4. Add a dash of Worcestershire sauce, salt and pepper to taste.
  5. Cover and simmer over a low heat for about an hour – longer if you want a thicker, richer result. Add more hot stock if it appears to be getting low.
  6. This is delicious spooned over Yorkshire puddings.

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