Left-overs Pot Pie
|
|
This recipe was inspired by my dear friend Caroline P, an ex professional chef, who was describing to me her favourite way of using up savoury left-overs.
Do let us know if you try it. And if you want to use the left-overs without having to eat them immediately, these pies freeze really well. |
|
|
|
|
|
Ingredients
|
Serves 4
Left over cooked meat (optional, of course)
2 ready made pie crust shells
Left over gravy or a can of cream of mushroom soup
Left over stuffing (if available) broken up into pieces
Left over potatoes, mashed up
Left over vegetables
|
|
|
|
Method
|
- Heat the oven to 190C
- Mix all of the ingredients together and pour into the pie crust.
- Use the second crust as a lid, pinch the edges together.
- Make slits on top crust to let steam out.
- Put the pie on a baking tray.
- Bake for 50 minutes / until the crust is brown.
|
|
|
|
Time From Cupboard-To-Table
|
|
1 hour |
|
|
|
Notes & Variations on
Left-overs Pot Pie
|
|
|
|
|
|
|
|
|
|
|
|
Veg Box Recipes Newsletter
Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.
And it's free!
Subscribe now
|
|
|
|
|
Rate It!
|
Have you tried this recipe? Tell us what you think of it.
|
|
|
|
|
|
Find more recipes
|
|
|
Potato Recipes
|
|
Denise Tolson's Smoked Haddock and Early Apples
Apples come into season in the UK in August, and there are varieties in season all the way through till the end of March.
Denise Tolson, VegBox Regular and our "Appointed Apple-Afficionado for August", recommends a savoury recipe using smoked haddock and early season apples. |
|
Sybil's Aubergine Bake
This recipe has been shared with us by vegbox enthusiast Sybil, who says:
"I was messing around with vegetables in the vegetable box and came up with this with what I had in my fridge and cupboard."
That's exactly our kind of cooking, Sybil! |
|
Pink Mash
This recipe for beetroot pink mash is vibrant, packed with nutrients and really tasty. It's a great way to experiment with fresh beetroot. Why not give it a go? Thanks to Natasha Mangion for sending this in!
Natasha says: "My friend Karen & I went through a stage where we were interested in Chakras and colour therapies and we used to experiment with what we called 'Chakra Cooking'. This recipe is both fun and Very colourful and really gets you in touch with your Base Chakra which is Red.
I just like it because it's an interesting way to liven up mashed potato and it really looks striking!! Nice and bright on those dark winter days!
It's also a great way to get kids to eat veg."
|
|
Beetroot Soup (Borscht)
This recipe is a great way of using end of season beetroot. It is simple and delicious - just beware its staining potential!
The potatoes are optional and aren't usually included in the traditional Borscht recipe, but they help thicken the soup, which makes it less messy for kids to eat. |
|
Warm Beetroot, Broad Bean and Potato Salad
This recipe was submitted by Karen L, who says:
"I looked in my fridge and had a lot of the above and didn't know what to do with it all. I'm sorry I don't measure the ingredients I just bung it all together and its what I have to hand, however the result is a very tasty mess! I used to hate broad beans, having been forced to eat them as a child, but i find if they are skinned they are actually quote tasty. Its nice to eat a meal were all the ingredients were grown on my allotment."
You put us to shame, Karen - this is a wonderful creation and all the more exciting given that you grew all the ingredients! |
|
Pumpkin Or Butternut Squash Soup
This is a great autumn lunchtime soup. We end up making it on Saturday lunchtimes, usually when it's raining! It really is as simple as chop the veggies, cook them in the butter, add the stock and then leave it. |
|
|
|
|
|
|
|
Brussel Sprouts Recipes
|
|
Stir Fried Brussel Sprouts
This recipe is quick, easy and delicious. It might even tempt committed sprout haters back into the dining room. |
|
|
Brussel Sprouts With Garlic And Almonds
Frying Brussel Sprouts with a little garlic and then dressing them with cream and almonds puts a whole new slant on sprouts. |
|
|
Brussel Sprouts Salad
Fresh, young sprouts work well in this raw salad. The sweetness of Balsamic vinegar gives it a delicious twist and the pumpkin seeds and pine nuts give it a nutty crunch. |
|
Brussels Sprouts With Nutmeg
Brussels sprouts are something that most people either love or loathe. By cooking them carefully, you can avoid the infamous “sprouts-stink” and the nutmeg brings out the best of their flavour. |
|
|
|
|
|
|
|
Parsnip Recipes
|
|
Root Vegetable 'Crumble' with Cheesy Topping
This is a delicious recipe for baby or Chantenay carrots and other roots veggies. The secret ingredient gives it a warming kick. Make the most of your turnips, swedes, parsnips and sweet potatoes. You can also use celeriac or kohlrabi. |
|
Lentil Dahl
This is a warming autumn supper, packed with nutrients from the lentils and veggies, giving your system a real boost. |
|
Chilli Non Carne
Not everyone wants to use minced beef or Quorn for a chilli, so here's a meat-free version that's proved a hit with even dedicated carnivores. |
|
Mushroom And Winter Veg Pie
This is a real winter warming treat. The flavour from the mushrooms makes the dish, so it’s important to get a variety of them, with strong flavours – no button mushrooms here, thank you… |
|
Roast Parsnip
Roast Parsnip is a delicious and simple way of serving this autumnal vegetable. The roasting cooks the parsnip slowly, making them even sweeter than they already are. Throw in a few spare carrots and double the veggie quota. And experiment with adding herbs or even balsamic vinegar to the mix for extra flavour. |
|
Parsnip And Chickpea Curry
This is a great way to use winter root vegetables. Cooked slowly, they can develop a lovely sweet flavour, which works well as a curry. |
|
|
|
|
|
|
|
|
|
|
|
© Veg Box Recipes 2008 - 2009