Leftover Pie

Use all of your leftover meat and vegetables to make this delicious pie, perfect for Boxing Day.

Serves: 4
15 mins
40 mins


  • 1 pack ready rolled shortcrust pastry
  • 500g of leftover meat, roughly diced
  • 75g leftover stuffing
  • 3 left over carrots, cut into 1cm discs
  • 3 left over parsnips, cut into 1cm discs
  • Handful leftover greens
  • 250ml of leftover gravy
  • 2 tbsp of butter
  • 1 tbsp of flour
  • 1 egg, beaten
  • Salt and pepper


  1. Add the butter to a heavy-based pan and slowly melt
  2. Add the flour, beat to a smooth paste and cook for a couple of minutes
  3. Slowly add the gravy, beating until smooth. Season with salt and pepper if required and allow to cool
  4. Line the base of your pie dish with 2/3 of the pastry (reserve 1/3 for the lid) and press a fork across the bottom
  5. Once the gravy paste has cooled mix through the leftover goose and vegetables and fill the pie dish 3/4 of the way up
  6. Crumble the leftover stuffing on top of the pie filling
  7. Lay the remaining pastry on top and crimp the edges together to seal
  8. Brush the egg wash onto the top of the pie and chill in the fridge until ready to cook
  9. Preheat the oven to 200oC, Fan 180oC, Gas Mark 6 and bake the pie for approx 40 minutes until the top is golden and the gravy is starting to bubble through, serve and enjoy.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.