Ingredients:

  • 3 cups cooked leftover meat (chicken, beef, or lamb), roughly chopped or shredded
  • 5 cups mixed cooked root vegetables, roughly chopped
  • 1 cup leftover gravy or rich stock
  • 1 tablespoon all-purpose flour (if gravy is thin)
  • 1 small onion or 2 shallots, finely diced
  • 1 clove garlic, minced
  • 1/2 teaspoon dried thyme
  • 2 tablespoons Worcestershire sauce or balsamic vinegar
  • Salt and freshly ground black pepper to taste
  • 2 lbs leftover mashed potatoes (or 4 large potatoes, boiled and mashed)
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup whole milk or heavy cream, warmed
  • 1/2 cup grated sharp Cheddar or Gruyère cheese
  • Paprika for garnish
  • Fresh parsley for garnish

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch square or oval baking dish.
  2. Sauté the diced onion/shallots in a tablespoon of butter or oil until soft. Add garlic and thyme; cook for 1 minute until fragrant.
  3. If your leftover gravy is thin, sprinkle the flour over the sautéed aromatics, cook for 1 minute, then gradually whisk in the stock/gravy until thickened. Stir in Worcestershire sauce.
  4. Fold in the chopped leftover meat and cooked vegetables. Season aggressively with salt and pepper. Taste test—it should be punchy. Transfer the mixture to the prepared baking dish.
  5. If using leftover mash, gently fold in the softened butter and warm milk until smooth and fluffy. Stir in half of the grated cheese.
  6. Spoon the mash topping evenly over the meat filling. Use a fork to create attractive ridges across the surface. Sprinkle the remaining cheese and a dash of paprika over the top.
  7. Bake for 35–40 minutes, until the filling is bubbling fiercely around the edges and the top is deeply golden brown and crusty.
  8. Allow the pie to stand for 10 minutes before serving to help the filling set. Garnish with fresh parsley.