Thread: What to do with roasts

Doesn’t matter what I roast these days, I always put a few cups of water with it and smother it in compatible herbs and spices and usually salt and garlic. I always cover the roast and cook for an appropriate period of time for the size of the roast. Vegetables such as onions, pumpkin, potatoes etc. go in a couple of hours before the meat is cooked and the resulting juice is tipped in to a receptacle for later use. Fat rises to the top (surprise surprise) and is removed and put in a tree for the birds. The stock is brilliant for adding to dishes that require it and is frozen or refrigerated until needed.
One such dish that I used it for was leftover roast pork in pork pot pie, when I over cooked the roast pork 😭

This turns the most unholy of badly cooked meat into a delicious triumph that will delight the recipients.

Preheat oven to 180C

Melt 3 tablespoons of butter and add 3 Tablespoons of flour. Stir until frothy then slowly add 2 cups of your stock, salt and pepper, and whisk in until all mixed and smooth.

Stir in 1 tsp thyme, 1 Tbsp Dijon mustard, 3 Cups leftover diced pork, 1tsp minced garlic and 2 cups of frozen mixed vegetables. Cook, stirring occasionally until heated through.

Pour into a prepared pie crust which has been placed in a greased pie dish. (I use filo pastry and a quiche dish). 4sheets of filo on the bottom and fold the edges over the filling before folding one sheet in four and placing on top. No need to baste but whatever floats your boat.

Bake for 20-30 minutes. Sit for a bit before cutting to allow it to set.

We had this for dinner tonight and will for the next three nights guys since I cut it into 8 pieces and I’m not bothered one bit. Neither is hubby who delights in my cooking skills among other things.

Let me know if you make it, I’d be interested in your feedback.