Left over roast hotpot

Sometimes only comfort food will do, especially when I am tired. so yesterday I was rummaging through the freezer and the various packets of leftover roast meat from a Sunday dinner and I decided to make a hotpot. Mainly because its very easy but also because the packet of meat I retrieved was roast goose (now don’t judge its been in there for ages!), and I have never made a goose hotpot!

2 onions
2 large carrots
Small handful mixed fresh herbs (I used oregano, thyme and marjoram)
2 bay leaves
1 tbsp cornflour
1 tbsp tomato paste
1 tbsp mustard
1 tbsp Worcestershire sauce
1 beef or chicken stockpot or cube
250g mushrooms
300-400g leftover roast beef, lamb or chicken
450g potatoes (with skin on)
olive oil

Peel and roughly chop onions and carrots. Put them into a large ovenproof dish that you can use on the hob as well on a low heat with a little olive oil.

Roughly chop your fresh herbs and add them and 2 bay leaves to the pot. Cook for around 15 minutes with the lid ajar, or until softened, stirring occasionally.

Stir1 heaped tablespoon of cornflour flour in to a little cold water, then add to the pot along with 1 tablespoon of each of tomato paste, mustard and Worcestershire sauce. Then add the stockpot and pour in 600ml of boiling water.

Then add your mushrooms and leftover roast meat and simmer for around 15 mins.

Preheat the oven to 190C / gas and slice 450g of potatoes 3mm thick, either by hand or on a mandoline.

Take the stew off the heat and arrange the potatoes across the top. Drizzle them with a little olive oil and a pinch of salt and pepper and a few little knobs of butter. Cook in the oven for 40 minutes, or until golden, crispy and cooked through.

Serve on its own or with veg.

 Before and after going in to the oven below. 


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