Sainsbury’s are currently pushing us to make more of your leftovers. Growing up, we always had a roast on a Sunday and leftovers for the next day or two afterwards. As often as I can, I like to do the same. I think it’s well worth spending a little more, buying a larger joint with the assumption there will be 3, 4 or possibly 5 dinners out of the one roasting joint! That’s the case with this lamb and veg pie, made from succulent lamb leftovers. Leftovers also went into my L & P, lamb boulangere.
If you’re not convinced you’re going to use the meat in the next day or two, slice the meat and freeze in portions. I tend to measure out about 250g roast meat as this a good size to scale up or down. Then you only need to bring out a bit at a time.
As well as this lamb leftovers bonanza, I also sliced up some roast pork. I made a pork rendang, based on this great beef rendang recipe. And here’s pork meatballs, blitzed up with a few going off cream crackers and a handful of chopped herbs, served with linguine and tomato courgette sauce.
So it doesn’t have to be just ham egg and chips or sandwiches – although there’s nothing wrong with either of those! – but wherever you’d use meat in a recipe, you can probably use roasted meat instead. You’ll be able to make it much quicker as most of the cooking is already done.
Here’s a great selection of recipes from Sainsbury’s for making the most of your leftovers.
Want more leftover recipes? Try a potato pancake stuffed with goodies, a risotto made with stock from the carcass, or follow Sainsburys #foodgofurther hashtag on Twitter.
- 200g flour
- 50g butter, cubed
- 50g lard, cubed
- 250g leftover lamb
- 1 swede, peeled and diced
- 2 carrots, peeled and diced
- 1 onion, diced
- 1 teaspoon mixed herbs
- 1 teaspoon English mustard
- 400ml chicken stock
- First make the pastry. Rub the fats into the flour until it's all crumbly, then add a little water until it comes together into a smooth dough. Leave to rest in the fridge until needed.
- Preheat the oven to 180C. Pop the lamb, veg, mustard, herbs and stock into a baking dish. Roll the pastry to the thickness of a pound coin and cover the pie. Slash the lid to allow the steam to escape, and brush with an egg or milk wash if you have some spare. If you've got some, a little sprinkle of coarse sea salt on top will be a great flavour punch. Pop in the oven and bake for 30 mins until golden and risen. Serve with greens and gravy.
I was coming home on the train and decided it would be pie or nothing for dinner. Luckily all the ingredients were on hand. Patchwork for two reasons: I had some squares of puff pastry to use because I’d absent-mindedly cut loads more than I need when making sausage rolls; and ended up using a hodge-podge of all odds and ends things I like.
Patchwork pie (serves 4 – 5):
500g beef mince
100g mushrooms, sliced
1 sprig rosemary, leaves picked
1 clove garlic, minced
50ml red wine
1 pack of ready-cooked chestnuts
300ml beef stock
1 teaspoon cornflour
1 sheet puff pastry, cut into squares
1 egg, beaten
1 teaspoon English mustard
- Get your oven on to 180°C, and two frying pans over high heat with a dash of olive oil in each.
- In one of the pans get the mince in and stir often until browned and starting to crisp up. In the other pan fry the mushrooms and rosemary together. After 5 mins add the garlic.
- When the mince has browned add the red wine to deglaze the pan a bit, then add the stock, chestnuts and the contents of the mushroom pan. Mix the cornflour with a splash of water to make a paste, then stir this in thoroughly.
- Bubble away for a couple more minutes until thickened, then pour into a baking dish. Layer the squares as neatly as you like over the filling. Mix the mustard into the egg and brush over the pastry. Sprinkle with some coarse sea salt and bake for 30 minutes until golden and puffy (well, it is puff pastry after all). Serve with carrots braised in butter and dusted with nutmeg.
What’s that you say? You have leftovers from Christmas Day? Unheard of.
Previously I’ve made Jamie’s sweet leek pie with leftover poultry and it’s brill. Using that as an inspiration I made a mushroom version and it’s just as good.
Turkey and mushroom pie (serves 4 – 6):
1 onion, diced
1 sprig rosemary, leaves picked and chopped
300g chestnut mushrooms, sliced
Christmas dinner leftovers, about 800g (I had turkey and stuffing)
500ml stock (ideally turkey stock made from the carcass, but chicken would be fine)
300ml creme fraiche
A sheet of ready-rolled puff pastry
1 egg, beaten
- Heat a little oil in a large casserole dish, then add the onions, rosemary and mushrooms. Stir fry a little and cover with a lid to sweat for about ten minutes. Add the turkey leftovers, stock and creme fraiche and simmer for ten further minutes.
- Preheat the oven to 170°C. Pop a sieve over a saucepan and tip the turkey mix into the sieve. When the creamy gravy has all strained off transfer the mushroomy meat to a baking dish and cover with the pastry. Brush with the beaten egg and bake for 30 minutes or until golden. Serve with the creamy gravy that has been warmed through over the hob.
This recipe is something of a tribute; a dedication to a fine pub near where I work that serves the best pies. So good in fact that a colleague’s daughters plead to go to the “pie pub please”. The Royal Oak Grill in Woodham Mortimer serves up a fine menu of traditional pub fare. As a workplace we’ve celebrated many a birthday, leaving do or just a Friday lunch out that way.
Once I enjoyed a very good pie, quite dry inside but packed with rich beef and served with a tasty gravy. This is my go at that.
Beef and mushroom pie (serves 6):
1kg beef brisket
2 red onions, sliced
500g mushrooms, halved
1 sprig of rosemary, leaves picked and finely chopped
4 cloves garlic, peeled
½ pint boiling beef stock
3 tablespoons mushroom ketchup
For the pastry:
300g plain flour
1 egg, beaten
- Get your slow cooker on to warm up, and a frying pan over a high heat.
- Season the brisket well all over and add to the pan. Sear on all sides then transfer to the slow cooker.
- Add the onions, rosemary and garlic to the pan with a splash of oil and as they start to colour add to the slow cooker along with the rest of the ingredients. Leave to tick away for 7 hours, or until the beef falls apart. Leave to cool for half an hour in the pot to relax.
- For the pastry, combine the flour, suet and butter with a pinch of salt and rub together to form breadcrumbs. Add 125ml cold water to bring together, wrap in clingfilm and pop in the fridge until needed.
- Preheat the oven to 180°C. Remove the meat and strain the liquor off into a saucepan. Shred the meat with two forks, discarding any fatty bits, and pop into a pie dish along with cooked onions and mushrooms. Roll out the pastry to 5mm thick and layer over the pie filling. Brush with the egg and bake for 30 minutes or until browned and luvverly.
- While the pie cooks, put the strained sauce over a high heat and get bubbling. Check for seasoning. If it looks like it’s not going to be as thick as you would like, whisk in a beurre meunière (a tablespoon each of butter and flour mixed together). Carve up the pie, ladle over gravy and serve with mash, carrots and broccoli.
Y’know when Jamie’s on his thing? Going for it like a nutter and saying this recipe is the best thing ever? Well I got caught up in his craziness and decided to make this, the kitchen sink of beef pies. I made a tiny change in substituting stout for red wine (can’t abide beer / lager etc in pies – beer batter on fish is just vile) but other than that it’s the same.
This recipe from Jamie’s Great Britain is just OK – yes, a decent beef stew with a pastry lid but no more than that. I was quite disappointed all told, I was expecting fireworks but ended up with a perfectly OK pie.
Good, but not worth making again.
PS. A big shout out to Farmer’s Choice for their excellent casserole beef though – meltingly tender and full of flavour.
Kate & Wills’s Wedding Pie (serves 6):
2 sprigs rosemary, leaves picked
2 bay leaves
2 red onions, peeled and sliced
500g casserole beef, diced
1 tablespoon tomato puree
200ml red wine
1 tablespoon flour
750ml beef stock
70g pearl barley
1 teaspoon English mustard
2 tablespoons Worcestershire sauce
50g Cheddar cheese, grated
For the pastry:
150g plain flour
1 egg, beaten
- Put a large casserole pan over a high heat and add some olive oil. Toss in the herbs, onions and meat with a little seasoning. Mix well and cook for 10 minutes.
- Add the tomato puree, wine, flour and stock and bring to a simmer. Turn the heat down low, stuff the lid on and cook for an hour. Then add the pearl barley and leave for another hour. Remove the lid and simmer for another 30 minutes. Add the mustard, Worcestershire sauce and cheese and check the seasoning. Leave to cool while you make the pastry.
- Rub the flour, suet and butter together until it resembles breadcrumbs. Stir in 60ml cold water and bring it together. Wrap in clingfilm and refrigerate for half an hour.
- Preheat the oven to 180°C. Ladle the stew into a deep pie dish. Roll out the pastry to about 1cm thick and cover the pie dish. Brush over the egg wash and bake for about 45 minutes, or until the pastry is golden.