Our Sunday Pork Roast dinner left us with plenty of meat to make several different meals. I made extra gravy to use in the pie but got carried away making the mashed potatoes and forgot to leave some for the pie. So I peeled 3 large potatoes and cubed them in 1/2 inch cube sizes and cooked them.
While the potatoes cooked I diced a medium onion and minced a clove of garlic and sauteed them in butter until they turned translucent.
Once the potatoes are fork tender drain and mix with the onion and garlic.
I took half of the left over pork roast and cut into bite sized pieces,
added 3/4 of a 16 oz. bag of frozen mixed vegetables and a 4 oz. can of mushrooms (drained) and 1 t. salt.
With some of the left over gravy I blended the vegetables and meat together 
and turned into a prepared pie crust (use can use frozen ones too!) 
topped it with another crust and cut air vents into it. In a preheated 475 degree oven bake until golden brown about 20-25 minutes
Serve hot!
There was still enough meat to make Pork Enchiladas Verde (already published) and another undetermined meal. This roast was so good and great for the budget.
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