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Potato Stuffed Beef Rolls    HT  MC  55mins


Serves 4   Hot  Leftovers  Beef  Vegetables  Herbs Gluten Wheat Free  Eggless



1 tbsp Olive Oil
1 Small Onion, chopped
1 Garlic Clove, crushed
350g/12oz  leftover Mashed Potatoes
1 tbsp milk
4 tbsp Freshly Grated Parmesan cheese
4 thin slices Cooked (leftover) Roast Beef
1 x 400g/14oz tin Chopped Tomatoes
1 teasp Dried Oregano
Salt and Black Pepper


1. Preheat the oven to 180C, 350F Gas Mark 4. Heat the oil in a large saucepan, add the onion and garlic and sauté for about 5 minutes until soft and golden.


2. Add the potatoes,  milk and 1 tablespoon of the Parmesan cheese and mix well.

3. Divide the potato between the roast beef slices and roll up.


4. Spread a little of the tinned of tomatoes evenly over the bottom of an ovenproof dish, place beef rolls on the tomatoes, seam side down.


5. Mix the remaining tomatoes with the oregano, salt, and pepper then pour over the beef rolls. Cover with aluminium foil and bake  for 25 minutes.


6. Uncover the dish, sprinkle with the remaining Parmesan cheese then return to the oven and continue to bake for a further 5 minutes or until the cheese has melted. Serve hot.



More Beef Recipes  |  Beef Cuts  |  General Beef Preparations  |  More Fijian Recipes




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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to – To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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