I recently came across Monday Pie (a pie you make after your Sunday roast) when searching for ideas to use up left over roast beef. I have come up with my own version which is very simple to make and to avoid raw potato slices I par-boil them as they never really seem to want to cook otherwise! I happened to have mushrooms that needed using up so those went in too but I think this is a recipe you can play around with to suit you!
The top rump of beef I used was delicious and silky and came from J L Butchers of West Byfleet who source all their meat locally. They aim to mature their beef for a minimum of 28 days and have had over 40 years experience.
There were 4 clean plates after this meal which really is what you want! So why don’t you try it after your next Sunday roast?
As this dish uses up leftovers I am entering it into the No Waste Food Challenge run by Elizabeth’s Kitchen Diary and hosted by Fiona of London Unattached. I am also entering it into Shop Local which is also run by Elizabeth’s Kitchen Diary. A new challenge to me is Extra Veg which I’m linking to as there a four different vegetables in this dish, it’s run by Helen of Fuss Free Flavours and Michelle over at Utterly Scrummy who is hosting this month. Finally I am entering Credit Crunch Munch which I run with Helen and is being hosted by Angela of My Golden Pear.
- 475g Potatoes, thinly sliced
- 350g Cold roast beef, chopped into 1cm pieces
- 2 Onions, medium sized, finely chopped
- 75g Mushrooms, finely chopped
- 1 x 420g Tin of baked beans
- 200g Chopped tomatoes (half a tin)
- 1 tsp Gravy powder
- 1 tsp Worcester sauce
- 1 tsp Flour
- 100g Cheddar cheese, grated
- Salt & freshly ground pepper
- Pre-heat oven to 190°C.
- Par-boil the potato slices in a pan of boiling water for 5 minutes.
- Mix all the other ingredients together except the Cheddar.
- Put in a dish and cover with potato slices.
- Bake in oven for 30 minutes and then cover with grated Cheddar.
- Return to oven for 10 minutes until the cheese has melted.
- Serve with a green vegetable of your choice.
Disclaimer: I was kindly given a piece of top rump from J L Butchers and was not paid, all opinions are my own.