Left over meat ideas?

Luna69

Hi
I have some left over cooked beef pot roast which I need to use up and wanted to know if anyone had any ideas of what to do with it for another meal?
I also have some marinated cooked chicken that I made a chicken noodle soup with the other night as we're all ill. So anything quick and easy and I am not in the frame to spend long in the kitchen either at the moment.

Any ideas appreciated
Thanks
Yvonne

Noozan

I often chop up leftover roast and mix it with diced carrots, courgettes, onions and peas, pour gravy over the top and cover with a mixture of mashed potato and butternut squash for a kind of cottage pie. Put a bit grated cheese on top and into oven to brown.

Do you have any gravy leftover? How about freezing slices of meat in gravy for another day?

Luna69

Noozan wrote: »

I often chop up leftover roast and mix it with diced carrots, courgettes, onions and peas, pour gravy over the top and cover with a mixture of mashed potato and butternut squash for a kind of cottage pie. Put a bit grated cheese on top and into oven to brown.

Do you have any gravy leftover? How about freezing slices of meat in gravy for another day?

Thanks
The cottage pie idea sounds nice,I have carrots,onions and peas I could throw in. No proper gravy left, but have the granule replacement, so could use that.

Seakay

Thinly sliced meat reheated in gravy (doesn't take long) is delicious, and it can be almost posh! There are loads of old recipes for rechauffered meat - extract from another website gives the explanation:
Rechauffer • \ray-shoh-FAY\ • noun
*1 : rehash
2 : a warmed-over dish of food
Example sentence:
"[It] is a rechauffer, . . . lifted and stitched from 'The Gastronomical Me' and other books." (Victoria Glendinning, The New York Times Book Review, June 9, 1991)
Did you know?
We borrowed "rechauffer" in the early 19th century from the French; it is the past participle of their verb "rechauffer," which means "to reheat." Nineteenth-century French speakers were using it figuratively to designate something that was already old hat—you might say, "warmed over." English speakers adopted that same meaning, which is still our most common. But within decades someone had apparently decided that leftovers would seem more appealing with a French name. The notion caught on. A recipe for "Rechauffer of Beef a la Jardiniere," for example, instructs the cook to reheat "yesterday's piece of meat" in a little water with some tomatoes added, and serve it on a platter with peas and carrots and potatoes. "Rechauffer" shares its root with another English word, "chafing dish," the name of a receptacle for keeping food warm at the table.

*Indicates the sense illustrated in the example sentence.

The meat would also be nice chopped and added to mashed potatoes, and then fried as a hash

Skint_Catt

With left over roast meat I add it to a frying pan which I've softened some onions in and gravy and then reheat the meat gently in this mixture. I have it with mash and veg.