“Make-the-Most-of-your-Roast” Pie

Don’t know what to do with that leftover meat and veg after the Sunday roast blow out?

Most of us enjoy a roast dinner, but sometimes lack the enthusiasm to do anything much with the leftovers – here’s some ideas.

Serves 4 people


 

  • 1 dash olive oil
  • 1 onion or leek
  • 200 grams leftover cooked meat
  • 2 carrots ( or other root vegetable)
  • 2 celery stalks
  • 100 grams cooked lentils
  • 250 mL stock
  • 500 grams potatoes

 

  1. Heat the oil in a frying pan and add the onion and cook until soft.
  2. Add the carrots, celery (and any other vegetables you want) and cook for five minutes (add a dash of red wine if you have it).
  3. Add the leftover meat ( preferably minced or small chunks), lentils and then the stock.
  4. Let the mixture simmer for 10 minutes then put into an oven-proof dish, cover with the mashed potato and bake in a medium (180oC / gas mark 4) oven for 30 mins or until the top has browned.

Method

  1. Heat the oil in a frying pan and add the onion and cook until soft.
  2. Add the carrots, celery (and any other vegetables you want) and cook for five minutes (add a dash of red wine if you have it).
  3. Add the leftover meat ( preferably minced or small chunks), lentils and then the stock.
  4. Let the mixture simmer for 10 minutes then put into an oven-proof dish, cover with the mashed potato and bake in a medium (180oC / gas mark 4) oven for 30 mins or until the top has browned.

Ingredients

 

  • 1 dash olive oil
  • 1 onion or leek
  • 200 grams leftover cooked meat
  • 2 carrots ( or other root vegetable)
  • 2 celery stalks
  • 100 grams cooked lentils
  • 250 mL stock
  • 500 grams potatoes

 


Other ideas: A chilli – Still got some cold lamb? Fry a chopped onion, garlic and a red chilli with the seeds (or chilli powder).

Chop some root veg, a couple of carrots, grate that leftover broccoli stalk and throw them in the pan.

Add a drained can of kidney beans and tomatoes, a dash of red wine and a teaspoon of stock powder.

Then let the mixture cook for 30 minutes (the longer the better) with the lid half on.

Eat this dish with rice or put it in a tortilla with a dollop of plain yoghurt and a sprinkle of cheese, or spoon it over a jacket potato.

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