My friend Sharron was over for dinner a while ago and I very wisely saved the leftover Five Hour Stew we had for dinner that night and hid it in the back of the freezer.
Normally reserved as our annual first night's cookin' during our one month each summer of heavenly bliss on the Oregon coast, it's the kind of entree that's about to become a regular repeat on our menu now that we're living here full time. Notice I said "we" and "we" certainly will be a "we" once Big Guy gets back here for good in another six weeks.
Anyway, he happens to love this dish as much as I do and he's a push over for a double crusted pot pie too (who isn't, right?) so earlier this week I used up the rest of the veggies left over from Monday night's dinner (minus the sauce and the peas, although peas would have been dynamite), added some sauteed mushrooms and the rest of the stew and put the whole thing in between layers of pastry in my favorite deep dish fluted pie pan with the removable bottom.
Now I'll admit to having a panic attack when it came time to take the sides off the pan to serve the pie, but the darn thing turned out absolutely perfect. About the only thing that could have made it better would have been a huge spoonful of horseradish on the side - but condiments are on short supply around here at the moment.
Next time you're making a stew and think you've got to eat the leftovers the same way as you did round one - think again! Believe me, whip up one of these beauties and you're sure to be voted the most popular cook in your kitchen. Just sayin'!
A year ago - Butter Chicken
Two year's ago - Lamb Vindaloo
Three year's ago - Grilled Eggplant Gratin