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.
For meat which supports local farmers prioritising sustainable methods, check out the Sussex Grazed shop on the Open Food Network.
Method
- Heat the oil in a frying pan and add the onion and cook until soft.
- 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).
- Add the leftover meat ( preferably minced or small chunks), lentils and then the stock.
- 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.
