Boxing day pie

Name: Boxing day pie
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6
Ingredients: 40 g unsalted butter; 2 onion, sliced; 50 ml dry sherry; 3 tbsp plain flour; 250 ml chicken, turkey or goose stock; 250 ml leftover gravy; 550 g cooked meat (goose, turkey, gammon, etc.), roughly shredded; 2 tbsp Dijon mustard; 200 g bread sauce; 450 g cooked vegetables (such as roasted carrots and parsnips), roughly chopped; 150 g cooked Brussels sprouts, halved; 400 g roast potatoes, roughly chopped; Splash of whole milk

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, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.
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.

Typical values per serving when made using specific products in recipe