Time for an ad hoc

In NZ we love a good savoury pie.  Mince* and Cheese, Steak and Cheese, Chicken, Bacon and Egg, Steak and Mushroom, or the good old plain Mince.  We love to buy them from the Dairy* for lunch with a bottle of coke.  The primary ingredients are pastry, some form of filling (as named earlier), and tomato sauce* slathered liberally on top.

When my parents and my brother and his wife were here, mum and I baked a lamb roast.  It was kind of a celebration meal just because there were so many of us together for once.  We had pumpkin pie for dessert in honour of the upcoming Thanksgiving that mum was sad she would be missing.  After the meal we had a lot of leftovers.  A few nights later we threw them all together, along with some other items we found in the fridge, and baked them in a pie.  We decided to just put the pastry on top of the pie to be slightly healthier, similar to a chicken pot pie.  If this were a true New Zealand savoury pie, the pastry would completely surround the filling, like a sweet Apple Pie in the American tradition but probably eaten all over the world.

Thus became the tradition of my new favourite meal, named by Jbird: the Ad Hoc Pie. I've made at least one other Ad Hoc Pie since then and another last night.  Each time, Jbird and I love the meal.  Last night's pie had left over chilli con carne, steak, lentil and vegetable soup, and roast vegetables as its filling. 

* 
mince - hamburger meat

dairy - corner store

tomato sauce - ketchup