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Ingredients

• Servings: 6
• 1 tbsp olive oil
• 1 red onion, peeled and finely chopped
• 2 sticks celery, trimmed and finely chopped
• 2 carrots, peeled and finely chopped
• 2 garlic cloves, peeled and finely chopped
• 2 x 400g cans good-quality plum tomatoes
• 200ml (7fl oz) gravy
• 600g (1 lb 5 oz) cooked meat from your roast dinner, shredded up
• Sea salt and freshly ground black pepper
• 1.25kg (2 lb 12oz) boiled potatoes, swede and carrot
• 2 large knobs of butter
• A handful of cooked Savoy cabbage or Brussels sprouts, shredded
• A few small sprigs of rosemary, tossed in olive oil

Description

This Recipe Uses Up All Your Leftovers From A Roast Dinner – If You Have Any That Is!

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