Shepherd's or Pot PieThe nice thing about these dishes is that they are SUPER easy to make and they're of the throw-whatever-you-have-in variety.
2 c. chopped/shredded/ground meat, already cooked
1 onion, chopped
2 stalks celery, sliced
2 carrots, sliced
1 c. peas
1 can cream of vege/cream of chicken soup OR 1 1/2 to 2 c. gravy
Mashed potatoes OR bisquit mix OR cornbread OR pastry
Herbs (Chicken: rosemary, sage, tarragon, basil, thyme; Red Meat: thyme, basil, oregano, marjoram; Southwest: cumin, garlic, oregano, chili powder, cayenne)
Saute onion, celery and carrots in a little oil until starting to soften. Mix in with meat, peas, soup/gravy, salt, pepper and herbs. Top with potatoes, bisquit, cornbread batter or pastry. Bake according to topping instructions (or ~30 min at 350 degrees for potatoes - until browned and everything is heated through).
Of course you can vary the veges any way you like. We sub green beans or asparagus or broccoli for the peas. Chicken works well with creamy soup, beef and pork work well with gravy. If I'm doing a siouthwest version I usually throw in bell peppers, tomatoes or tomato paste and corn instead of carrots and peas.