We are very much fans of Sunday Dinner Pie in this house. It's very similar to Christmas Dinner Pie which I wrote about here.
Last weekend we roasted a small joint of loin of pork in our usual way, which is in a covered roasting tin, sitting on a layer of sliced onions and covered with a herb crust (breadcrumbs with a few added mixed herbs). We are not fans of pork crackling on account of it being "rather bad for you"!
Afterwards there were two small slices of pork, two potatoes and a few florets of broccoli and cauliflower left over, but no gravy. Gravy is an essential element of Sunday Dinner Pie so I decided to turn the leftovers into soup instead.
It was delicious and quite thick because of the quantity of leftover potatoes but none the worse for that. If I didn't own a soup maker I probably would have persevered with the pie option, making some extra gravy and using ready made pastry, or maybe turned it into some kind of gratin, or had a roast pork salad with the potatoes and discarded the rather tired looking veg. Or, perish the thought, maybe even a roast pork sandwich and discarded everything else. This was probably the easiest and quickest option that made use of all the leftovers.
It would probably work with any leftover roast meat.
2 slices of roast pork (with any attached herb crumb) chopped
1 onion (use the one that had been roasted with the meat if you have it)
leftover potatoes and veg
1 large carrot
1 small potato
1 garlic and thyme stock pot (or a veg stock cube)
a splash of dry sherry (optional)
Peel and roughly chop the carrot and put it in a layer in the bottom of the soup maker. Put the Sunday dinner leftovers on top and then add enough prepared leek and potato to fill to the bottom line.
Add the stock pot or cube and enough water to fill to the top line.
Cook on smooth. Stir the sherry into the finished soup.
Makes 4 generous servings.