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Vicky’s Easy Leftover Roast Beef Casserole with Horseradish Crushed Potatoes

Eating & Drinking  |  07/03/2018


Vicky Rodgers (and family!) – Radmore Farm Shop

It’s no secret that we love a Sunday roast at Radmore and are always getting asked for advice on ways to use the leftovers. The key to a good “leftovers” recipe is to make it relatively quick and simple to prepare, because chances are you are having it on a weeknight. This is a great one for convenience because you can prepare it quickly and then put it in the slow cooker to do its thing. For this recipe we use leftovers of a joint of Pedigree Dexter beef topside, that had been roasted until it was slightly pink in the middle still. The best meals start with the best ingredients, so my biggest piece of advice would be to buy the best quality beef you can afford, because it will have the best flavour and won’t dry out. The Pedigree Dexter ticks those boxes because it’s a native British breed and has been protected by its pedigree status, so it still has that traditional old-fashioned beef flavour. Plus, it’s free range, grass fed, and hung to mature for 21 days before being traditionally butchered. All great ways to ensure the best flavour, texture and tenderness. 


Easy Leftover Roast Beef Casserole with Horseradish Crushed Potatoes





For the casserole:

Leftover roast beef cut into small chunks

1 tbsp rapeseed oil

1 large onion diced

2 cloves garlic crushed

2 tbsp plain flour

150-200ml water

2 x beef stock pots or stock cubes

1 tbsp Worcester sauce

1 tbsp tomato ketchup

Any leftover root veg you have (not essential, but good to use up if you have them, here we use carrots)



For the potatoes: 

Baby potatoes- allow around 5 to 6 pieces per person

Creme fraiche- 2 tbsps

Horseradish sauce – 1-2 tsps depending on preference



To make the beef casserole:

Heat the oil in a heavy-bottomed pan over a medium to high heat. Add the onion and sauté, and then the garlic. Once they are soft and starting to brown, add the flour and stir in. Add the water and stock pots and stir until they have dissolved, and it’s all combined well. If you have any leftover gravy you can add this, if you have a lot of leftover gravy you can use this instead of the water and stock. When it’s all bubbling together nicely, add the Worcester sauce and ketchup and stir. Add the root veg, and finally stir in the beef and season. Now add to the slow cooker and leave on low all day, alternatively if you don’t have a slow cooker, turn the heat down to a simmer and cover the pan and leave for 2 hours. If it gets too thick, add a little more water.


To make the potatoes:

25 minutes before serving time, cut the potatoes to similar size pieces and boil in slightly salted water until tender and a knife passes through them easily. Strain the water away and roughly crush with a fork. Stir the Creme fraiche and horseradish together and then fold this through the potatoes, and season to taste.

Serve together with some green leafy veg or peas, and even a leftover Yorkshire if you have one. Yorkshires never get to the “leftover” stage in our house!

All of the ingredients can be found at the Radmore Farm Shop or in their online shop. Find out more here.