Leftovers pie

Leftovers pie

Don’t worry about wasting your Christmas left overs, make this pie instead!


Serves 4-6


  • 1 pack of ready rolled shortcrust pastry
  • 500g leftover meat, roughly diced
  • 3 leftover carrots, cut into 1cm discs
  • 3 leftover parsnips, cut into 1 cm discs
  • A handful of leftover greens
  • 250ml leftover gravy
  • 2 tbsp butter
  • 1 tbsp flour
  • 1 egg, beaten


Add the butter to a heavy based pan and slowly melt.
Add the flour and beat to a smooth paste and cook for a couple of minutes.
Slowly add the gravy, beating until smooth. Season with salt & pepper if required and allow to cool.
Line the base of your pie dish with 2/3 of the pastry (reserve 1/3 for the lid) and press a fork across the bottom.
Once the gravy paste has cooled, mix through the left-over meat and vegetables and fill the pie dish 3/4 of the way up.
Crumble the leftover stuffing on top of the pie filling.
Lay the remaining pastry on top and crimp the edges together to seal.
Brush the egg wash on to the top of the pie and chill in the fridge until ready to cook.
Preheat the oven to 200 ̊C/Gas Mark 6 and bake the pie for approximately 40 minutes until the top is golden and the gravy is starting to bubble through. Serve and enjoy!


Recipe by Gressingham via FoodLover

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