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Christmas Leftovers Pie

December 28, 2016

Now, I love cold meat and bubble & squeak as much as the next person but there comes a time a couple of days after Christmas when I want  something a little more interesting to eat - and I don't mean turkey curry. 


My family love bubble & squeak so when I'm preparing the Christmas vegetables I prepare loads more than we need for the big day. When I say loads... I mean loads!! So I have a fridge half full of cooked carrots, broccoli, cauliflower and sprouts.  I also over estimate the amount of turkey, gammon, cream and gravy we can possibly eat so the other half of the fridge is also stuffed with leftovers. 


I came up with this recipe earlier in the year for my son, who turned vegetarian in the summer, cooking up veg and adding chestnut mushrooms, a rich creamy sauce and a crunchy filo topping.  It soon became a winner.  So when I was asked to come up with a leftovers recipe for ITV Good Morning Britain I immediately thought of this.  It is very adaptable, you can use any vegetables you like although I probably wouldn't use old roast potatoes.  Sweet potatoes and squashes are good, green beans, aubergines, mange tout, whatever you have in the fridge.  If you want to keep it vegetarian either add more veg or add some quorn.


Once assembled you can leave in the fridge until you are ready to bake it.



Christmas Leftovers Pie


Serves 6 - 8 people




Olive oil and a knob of butter

2 large      red onions, white onions or leeks, diced

2 cloves    garlic - crushed

250g          chestnut mushrooms - halved or quartered

2 tsp          dried thyme or oregano

500ml       vegetable stock - or leftover gravy

400ml       double cream

250g          cooked gammon if you have or fry up some bacon

500g          cooked turkey meat, brown or white

750g          leftover cooked vegetables - halve the sprouts if using

220g          filo pastry

125g          butter - melted

salt and pepper




Preheat oven to 170C (fan) 190C (conventional)


  • Heat the oil and butter in a large frying pan or shallow cast iron casserole dish.

  • Gently fry the diced onion until soft and translucent

  • Add the mushroom and fry gently for 5 minutes until beginning to soften.  Add the garlic and cook for a minute.

  • Add herbs and stock and bring to the boil, simmer for 5 minutes until reduced slightly.  Add the double cream and simmer until thickened to a coating consistency.

  • At this stage you can divide the mixture if you want a meat and a vegetarian pie.

  • Add the vegetables and meat, season to taste.  If you need a little more sauce simply add a little more cream. Check the seasoning.

  • Place in an oven proof dish, if you used a shallow cast iron casserole then you can use this.

  • Unwrap the filo pastry.  Keep under a damp tea towel.  Remove one sheet at a time and brush with melted butter.  Scrunch up and place on top of the filling.  Repeat with rest of filo pastry until all the filling is covered.

  • Brush any bits of pastry that have been missed with melted butter.

  • Place in the preheated oven and bake for approx 30 - 40 minutes until crisp and golden.

Serve with a big salad and some crusty bread to mop up the delicious juices.



Jane x




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