Ingredients

1kg floury potatoes (we used Maris Piper), roughly chopped

50g butter

100ml milk

1 tsp celery salt (optional)

100ml soured cream

Handful of soft herbs (we used chives, parsley, and dill)

1 tbsp rapeseed oil

1 onion, finely chopped

275g portobello mushrooms, sliced

½ tsp smoked paprika

100ml marsala

800g leftover ragu

2 tsp Dijon mustard

50ml double cream

Instructions

Step 1: Put the potatoes in a pan of salted water and bring to the boil. Cook for 10-12 minutes until a sharp knife slides in easily. Drain and leave to steam-dry in a colander for 5 minutes.

Step 2: Add butter, milk, and celery salt (if using) along with black pepper to the pan. Gently heat until the butter melts, then return the potatoes to the pan and mash well.

Step 3: Stir in the soured cream and most of the soft herbs, then season to taste. Set aside the remaining herbs for garnish.

Step 4: Meanwhile, heat rapeseed oil in a large frying pan over medium heat. Cook the onion and mushrooms for 10-12 minutes until golden at the edges.

Step 5: Add smoked paprika, marsala, leftover ragu, and a splash of water to the pan. Bring to a simmer and cook for 5-7 minutes until piping hot.

Step 6: Stir in Dijon mustard and double cream, then season to taste.

Step 7: Serve the stroganoff spooned over the herby mash and scatter the remaining herbs on top as garnish.

Tips & Variations

Use any soft herbs you have on hand, such as thyme or tarragon, for a different flavor profile.

For a vegetarian version, replace the leftover ragu with a lentil-based sauce and use vegetable stock instead of marsala.

If you prefer a creamier sauce, increase the double cream slightly or add a spoonful of cream cheese.

To add extra depth, sauté a garlic clove with the onions and mushrooms.

Storage

Cool the stroganoff fully before storing it in an airtight container in the fridge for up to 3 days. You can also freeze the cooled stroganoff for up to three months. Reheat gently on the stovetop or in the microwave until piping hot, stirring occasionally. The herby mash is best enjoyed fresh but can be refrigerated for up to 2 days; reheat gently with a splash of milk to restore creaminess.

FAQs

Can I make this recipe without leftover ragu?

Yes, you can substitute the leftover ragu with any prepared beef or mushroom sauce, or make a quick beef stew base. Cook it down well before adding the marsala and other ingredients to maintain the rich flavor.

What can I use instead of Marsala wine?

If you don’t have Marsala, dry sherry or a dry white wine makes a good substitute. For a non-alcoholic option, use grape juice or chicken broth with a splash of vinegar to mimic the tangy depth.