Monday – WalMart chicken and mashed potatoes, easy peasy
Tuesday – Million Dollar Spaghetti and Garlic Bread
Wednesday – Hotdogs with Jdawg sauce on homemade buns
Thursday – Homemade Meat Pie {recipe below}. It’s my hubby’s fav meal AND since he’s finally back on first shift, we’re celebrating!
Friday – Breakfast for dinner {sausage and hash brown balls, eggs and homemade bread for toast}
Saturday – Out to dinner
Sunday – BBQ Chicken and Cheesy Potatoes
Homemade Meat Pie
Right away, you’ll notice that there aren’t many measurements here. That’s because the amount of leftovers varies! Just sort of eyeball it.
- left over beef roast and gravy
- frozen corn
- refrigerated pie crust
- frozen cubed hash browns
Preheat oven to 350º. Line your casserole or pie dish with one of the pie crusts {two come in a box}. Although if you’re using a casserole dish, it’s sometimes hard to stretch one crust over it all. Just keep at it, trust me, it seems impossible but eventually it will cover it all. Once I get the crust in, I prick it with a fork a few times and throw it in the oven to cook it a bit before adding the filling. Make sure to watch it so it doesn’t burn.
For the filling, I heat up the leftover gravy on the stove, adding water if necessary. Shred up the leftover roast and throw it in the gravy. I thaw the hash browns out first and put them in the gravy mix. If it’s getting too thick, add more water. I normally only add half the bag. I have fresh corn in my freezer that I did up last summer. So I thaw that and add half the bag, saving the rest to eat alongside the pie. Once everything is heated through, I add it to the bottom crust. Put the other pie crust on top and cut slits to allow the steam to escape.
Cook for 30 – 45 minutes, until top crust is golden brown.
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