Sloppy Seconds Quick & Easy Pie

I like to think of myself as frugal, but I'm not really, I constantly over spend and over indulge. What I don't do though is waste food. I am a big believer in saving and converting leftovers into more dinners and throwing nothing away, which is how I can make high-quality dinners for the dog, for just 50p a day. OK, that's pretty frugal, but only if we ignore all the chews and treats that I buy too.

Anyway, back to my deliciously titled pie, I know you've got anticipation dribble. This pie is so quick and easy, that I made it before getting ready for work this morning and we're not even having it for dinner tonight. Don't worry, I may have used some organic heritage potatoes and carrots, but that's just because I happened to pick some up at Brockley market this weekend, any old root veg you have will do. So let's have a look then. I present my...

Not so sloppy, eh?

Sloppy Seconds Quick & Easy Pie

Leftover shoulder of lamb or any Sunday roast meat

1/2 onion, diced

1 large carrot

1 medium parsnip

1 tin of toms

Splash of leftover red wine juice from Sunday roast

Salt & pepper

4 medium-large potatoes, peeled and sliced into rounds

Lamb stock cube (optional)

1. Take any meat off the bone and roughly chop. If you're using leftover already cooked parsnip and carrot, chop into small pieces. If using new 'snips and 'rots peel and grate.
2. Bring a pan of salted water to the boil and simmer your potato rounds for 5 minutes or until just tender. Drain and reserve.
3. Heat a little oil in a saucepan, add the onion and soften. Tip in your grated veggies, fry a little, add meat and mix well.
4. Crumble in the stock cube if using, and then tip in the tomatoes, large splash of red wine juicy goodness and season. You may need to add a little water, half a can should be plenty. Bring to the boil and simmer for 5 minutes. Taste and adjust seasoning if necessary. Because everything is either already cooked or very finely chopped this takes hardly any cooking time at all, which is great for those who don't enjoy standing up for too long, or anyone with The Hunger.
5. Pour filling into a pie dish and layer on the potato rounds to cover. If you have extra rounds, fry them up with your next cooked breakfast or brunch. Yummers.
6. Either grill straight away to crisp up the top, or heat through later until potatoes have browned and dish is hot all the way through. You could always add a little cheese to the topping too. You don't have to, but who doesn't add cheese when they can?!
7. Serve with leafy greens and a real ale. Delicious on my dish-ous(?)

That's all there is to it. Honest. I will add my final cooked photos once I've, well, er...cooked it. For now, you'll just have to imagine it golden and steamy. Especially as we still have no idea what it will actually look like and could be black and crispy. Ooh, cliffhanger!