My mom was forever mincing up odds and ends of meat to make cottage (she called it shepherd's) pies and cooking meat in leftover gravy and topping it with her wonderful pie pastry. Stretched the food dollar and tastes scrummy.
I often make chicken pot pie with biscuit topping and yesterday made something I always make when there's leftover goose in the house - a goose pie in phyllo pastry. It is always tasty but last night's was spectacular (if I do say so myself). You know why? I used goose fat to brush on the pastry. Shatteringly crisp, much much more savory than butter.
Took about 3/4 lb of leftover goose, cut it into small bits. Melted 1/3 c goose fat, poured almost all of it out into a small bowl for the pastry, cooked 3 large shallots, cut up, in the rest. Added the goose, a couple of teaspoons of hot chili garlic paste, a couple of shakes of Worcestirshire, a tb of Dijon mustard, a cup of water, and half a Maggi beef bouillon cube. (The chili garlic sauce was from a Thai takeaway and the cream needed using up, I usually don't use cream in this but thought in for a penny, in for a pound. Literally.)
Simmered it down and added 1/2 c heavy cream, simmered until most of it was absorbed. Tasted it and decided a squirt of ketchup was in order. I like my meat pie fillings very highly seasoned.
Lined a 13x9 pan brushed with the goose fat with 4 layers of phyllo (used 2 sheets at at time, 2 pairs across the width of the pan, brushing each lightly with the fat and salting very lightly - 1/2 of a 1 lb pack of Athens brand, it's great that they pack them in two half-lb portions), topped with 1 layer of phyllo and the filling, then the rest of the phyllo as single sheets also brushed.
Squished the ragged edges sticking up down into the main part, sprinkled with nigella seeds, and baked at 400 deg F for about 25 mins. Man that was some good eatin' (as my father used to say). You could do the same with dark meat turkey or chicken for virtually the same effect.
How about you? Meat pies of any stripe on the hit parade in your house?