Christmas is a distance memory now and while this recipe was created to help me use up the final remaining of my Christmas dinner leftovers, it can easily be applied for any post-roast dinner. All you need is some leftover meat, cooked vegetables and only a few more ingredients and voila – you have yourself a lazy pie. This particular recipe uses filo pastry as a pie topper (because I had filo pastry sheets leftover) but if you prefer, use puff pastry for a more traditional topper.
More with leftovers: “Use up your Christmas leftovers” Pizza
Serves 4 | Prep 10 minutes | Cook 30 minutes
Easy | Dairy-free
- 2 tbsp vegetable oil + extra for brushing;
- 1 large onion, sliced;
- Around 750g mixed leftover meat and leftover veg;
- Around 200g leftover greens (if you have any) or fresh baby spinach;
- 1 can chopped tomatoes;
- 2 sheets filo pastry, halved.
Heat the oven to 200C|180C fan|gas mark 5. Heat the oil in a large frying pan and cook the sliced onion over low heat for about 8-10 minutes, until soft and lightly browned. Meanwhile, chop the mixed leftover meat and vegetables to bite size pieces. If you don’t have any leftover greens, wilt the baby spinach by sitting it in a colander in the sink and pouring over around a litre of just-boiled water.
When the onion is soft enough, add the meat and vegetables and stir until warmed through. Add the chopped tomatoes and plenty of seasoning. Allow to bubble for about 5 minutes. Finally add the greens/spinach and stir well.
Pour the pie mix into a prepared pie dish. Scrunch the filo pastry and brush with a little oil. Bake for 10 minutes, until the pastry is golden and crunchy. Serve with fresh salad.