Made with leftover roast lamb this time! Cut leftover roast lamb into bite-size pieces and place in a casserole.
Add chopped onions and chopped carrots, then pour over a 50-50 mixture of leftover gravy and beef stock,
together with a good splash of Worcestershire sauce. Bring to a boil, cover and simmer for about an hour.
After an hour, cover the stew with thickly-sliced potatoes, brush with melted butter, season with black pepper
and bake in a 180°C oven for another 40-50 minutes, until the potatoes are cooked and browned.
Serve with a green vegetable.