Boxing Day pie

Boxing Day pie

The beauty of this Boxing Day pie is that you can use any leftover meat or vegetables you have in the fridge still lingering from Christmas Day. If you don’t have enough roast potatoes to make the topping, use ready-made puff or shortcrust pastry instead.

Note: The leftover ingredient quantities are approximate. If you don't have the exact amounts of leftover veg, bread sauce or any other ingredient, it's fine.

Ingredients

  • 40 g unsalted butter
  • 2 onions, sliced
  • 50 ml dry sherry
  • 3 tbsp plain flour
  • 250 ml chicken, turkey or goose stock
  • 250 ml leftover gravy
  • 550 g cooked meat (leftover turkey, goose, gammon etc.), roughly shredded
  • 2 tbsp Dijon mustard
  • 200 g leftover bread sauce
  • 450 g leftover cooked vegetables (such as roasted carrots and parsnips), roughly chopped
  • 150 g leftover cooked Brussels sprouts, halved
  • 400 g leftover roast potatoes, roughly chopped
  • 1 splash whole milk
  • 1.4 oz unsalted butter
  • 2 onions, sliced
  • 1.8 fl oz dry sherry
  • 3 tbsp plain flour
  • 8.8 fl oz chicken, turkey or goose stock
  • 8.8 fl oz leftover gravy
  • 19.4 oz cooked meat (leftover turkey, goose, gammon etc.), roughly shredded
  • 2 tbsp Dijon mustard
  • 7.1 oz leftover bread sauce
  • 15.9 oz leftover cooked vegetables (such as roasted carrots and parsnips), roughly chopped
  • 5.3 oz leftover cooked Brussels sprouts, halved
  • 14.1 oz leftover roast potatoes, roughly chopped
  • 1 splash whole milk
  • 1.4 oz unsalted butter
  • 2 onions, sliced
  • 0.2 cup dry sherry
  • 3 tbsp plain flour
  • 1.1 cups chicken, turkey or goose stock
  • 1.1 cups leftover gravy
  • 19.4 oz cooked meat (leftover turkey, goose, gammon etc.), roughly shredded
  • 2 tbsp Dijon mustard
  • 7.1 oz leftover bread sauce
  • 15.9 oz leftover cooked vegetables (such as roasted carrots and parsnips), roughly chopped
  • 5.3 oz leftover cooked Brussels sprouts, halved
  • 14.1 oz leftover roast potatoes, roughly chopped
  • 1 splash whole milk

Details

  • Cuisine: Christmas
  • Recipe Type: Pie
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 50 mins
  • Serves: 6

Step-by-step

  1. Preheat the oven to 200˚C/400˚F/gas mark 6.
  2. Melt 30g (1oz) of the butter in a large frying pan and gently soften the onions with a pinch of salt for about 10 minutes. Add the sherry, turn up the heat and bubble for a few minutes until just a few spoonfuls of liquid remain.
  3. Sprinkle over the flour and stir to mix evenly. Gradually stir in the stock, then the gravy and simmer for 5 minutes until the sauce has thickened slightly. Stir in the meat, mustard, bread sauce and cooked vegetables (but not the sprouts or potatoes) and season. Pour into a 1.5–1.8 litre (51–61 fl oz) pie dish.
  4. In a large bowl, mix together the roast potatoes and cooked sprouts, adding a splash of milk to coat, then season.
  5. Allow the pie filling to cool a little then top with the potato mixture. Dot with the remaining butter. Bake for 35–40 minutes, until the pie is golden on top and the sauce is bubbling. If the sprouts start to char too quickly, cover the pie with foil.

This recipe and image is courtesy of Waitrose & Partners and can be found on the recipe page along with thousands of other recipes.

You might also like:

Christmas mac 'n' cheese

Turkey, chorizo and avocado hash

Christmas leftover tart

Comments


Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.