My beloved husband loves a roast Sunday lunch, particularly beef, but it’s kinda difficult doing a roast meal for one. Inevitably, I end up with lots of leftovers!
Depending on what roast meat is left over, I frequently make cottage (beef) pie, shepherd’s (lamb) pie, chicken pot pie, cassoulet (pork and/or lamb and duck) but he really enjoys my puff-pastry topped Sunday lunch pie which is a clever mash up using roast dinner leftovers all bundled into one flaky pie, a super easy and comforting meal.
1.Heat the olive oil in a frying pan (skillet) and cook the onion and any uncooked vegetables with the thyme and garlic until the onion is translucent. Deglaze the pan with the red wine. Simmer until well-reduced and sticky.
2. Add the stock, bring to a simmer, reduce by half, then stir through the remaining cooked vegetables, horseradish/mustard and the beef. The filling should be moist but not swimming in liquid. Season, remove from the heat and cool completely.
3. Heat the oven to 200C/fan 180C/(390F/fan 360F)/gas 6. Either divide the filling between 4 individual pie dishes or use one deep one. Cut the pastry sheet to fit the pie dish(es) and lay it on top, tucking in and crimping the edges. Use any trimmings to cut out letters or shapes for the tops. Bush well with beaten egg and bake in the oven for 25-30 minutes or until nicely browned.
1.This recipe can easily be adapted for whatever you do have left-over. Don’t be afraid to use things like stuffing, cauliflower cheese or Yorkshire puddings in the mix. Think of it as a fry up in pastry.
2. For example, if you haven’t got any left-over vegetables, just blanch a few potatoes until tender, top with 2 chopped carrots, 2 chopped parsnips, some oil and seasoning, then roast in a hot oven for 30-40 minutes until golden.
3. If you don’t have much meat left, don’t be afraid to bulk it out with some pulses, such as green or black lentils.