Waitrose and Partners
Boxing day pie

Boxing day pie

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

3 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare10 mins
  • Cook50 mins
  • Total time1 hr

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 40g unsalted butter
  • 2 onion, sliced
  • 50ml dry sherry
  • 3 tbsp plain flour
  • 250ml chicken, turkey or goose stock
  • 250ml leftover gravy
  • 550g cooked meat (goose, turkey, gammon, etc.), roughly shredded
  • 2 tbsp Dijon mustard
  • 200g bread sauce
  • 450g cooked vegetables (such as roasted carrots and parsnips), roughly chopped
  • 150g cooked Brussels sprouts, halved
  • 400g roast potatoes, roughly chopped
  • Splash of whole milk

Method

  1. Preheat the oven to 200ºC, gas mark 6. Melt 30g 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. Sprinkle over the flour and stir to mix evenly. Gradually stir in the stock, then the gravy; 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); season. Pour into a 1.5-1.8 litre pie dish.

  2. In a large bowl, mix together the roast potatoes and cooked sprouts, adding a splash of milk to coat; season. Allow the pie filling to cool a little then top with the potato mixture. Dot with the remaining 10g 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,340kJ/ 560kcals

Fat

28g

Saturated Fat

8.9g

Carbohydrates

38g

Sugars

12g

Fibre

6g

Protein

33g

Salt

2.2g

Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating (3/5)

3 out of 5 stars1 rating