- 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
1 Add the butter to a heavy based pan and slowly melt.
2 Add the flour and beat to a smooth paste and cook for a couple of minutes.
3 Slowly add the gravy, beating until smooth. Season with salt & pepper if required and allow to cool.
4 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.
5 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.
6 Crumble the leftover stuffing on top of the pie filling.
7 Lay the remaining pastry on top and crimp the edges together to seal.
8 Brush the egg wash on to the top of the pie and chill in the fridge until ready to cook.
9 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