Don’t be too precise with the type or amount of veg in this pie filling – anything you have left over should taste great – as will adding shredded brussel sprouts turkey, ham, braised cabbage and roasted chestnuts.
Preheat your oven to 180 degrees. Pop a big chunk of butter in your frying pan on low heat, then add in your chopped onion and garlic. Let them sweat until they’re soft (i.e. slowly cook them). Once they’re soft, add your leftover vegetables. Whilst they’re warming up, add in the thyme leaves (maybe about 15). Add in salt and pepper to taste. And another chunk of butter for luck.
Chop your leftover meat into bite-sized chunks (not too big as no one likes an overly-chunky pie). Now add into the pot with your roasted chestnuts and mix them in. Also add in the gravy, stock pot and 1 cup of water to loosen it up (this varies depending on how yours is looking and what you’ve got in it). Let it bubble away for 15-20 minutes until it’s your preferred consistency. Keep tasting and seasoning.
Whilst it’s bubbling away, butter up your oven dish and spread a layer of pastry over the bottom of it. Put into the oven until brown (approx 8-10 minutes) then remove and let it cool. You may have to slip a knife through it to deflate the puff whilst it’s cooking.
Go back to your mixture and take it off the heat once it’s perfect. Ladle into your pie dish and spread it out evenly. Cover your pie with another layer of pastry and then brush the top with egg yolk for that beautiful shine. Maybe decorate the top of it with extra pastry, and crimp the edges as you’d like them. Poke a small hole at the top of your pastry to let the air out whilst it cooks. Bake for around 25-30 mins. Keep checking on it in case it needs a little less time or a little longer. It should be golden brown when you take it out.
Whilst it’s in the oven, make a nice salad to go with it. Serve in front of your guests so they can appreciate how beautiful your pie is! And be proud that you’ve not only made a delicious dinner, you’ve probably made enough to stick in the freezer for a future meal and you’ve finally got space in your fridge again! (Thanks to Bianca for her contribution)
By Ellie, chief taste expert.
Armed with her £3 million taste buds (yep, that’s genuinely what they’re worth) head honcho Ellie tries every new recipe from the graze kitchen, and works with our nutritionist Jess to make sure every snack reaches her high standards.
view all posts by Ellie