Christmas Leftovers Pie

This easy pie has all the best bits from Christmas dinner in one

15 minutes prep, 40 minutes cook

Ingredients

250g chestnut mushrooms, sliced

25g butter

1 onion, finely sliced

4 garlic cloves, crushed

2 tbsp plain flour

300ml semi-skimmed milk

400ml chicken stock

300g crème fraiche

2 bay leaves

1 tbsp chopped thyme

Salt and freshly ground black pepper

500g cooked turkey meat, sliced into bitesize chunks

600g cooked veg (carrots, sprouts, swede, squash, courgette, peas, cauliflower, etc)

10 roast potatoes, sliced

50g cheddar cheese

Rapeseed oil, to drizzle

Method

Preheat the oven to 180°C/Fan 160°C/Fan 4. Melt the butter in a deep frying pan and add the onion. Cook over a gentle heat, stirring constantly until the onion is just soft.

Add the mushrooms and continue stirring until they are just cooked. Add the garlic and flour and carry on cooking for another minute before adding the milk and stock, a little at a time, stirring to avoid lumps.

Stir in the crème fraiche, bay leaves and thyme and season well. Add the turkey and vegetables. Transfer to an oven proof dish. Lay over the sliced potatoes, sprinkle over the cheese and drizzle with oil.

Bake in the oven for 30 minutes until hot and bubbling.