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.

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


  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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