Christmas pie with roasted potatoes and carrots

I love a good pie…delicious, comforting and warming – perfect for a cold winter’s evening. 
This is a great recipe for using up your Christmas leftovers (or leftovers from any Sunday roast!)  I have used turkey, stuffing, roasted parsnips and carrots, but you can use any leftover meat and veg that you have in the fridge.
Prep Time 10 minutes
Cook Time 35 minutes
Course Main Course
Cuisine chicken, dairyfree, Eggs, turkey
Servings 4


  • 600 g potatoes peeled and cut into chunks
  • sea salt
  • oil
  • 3 large carrots cut into chunks
  • oil
  • 1 onion finely chopped
  • 500 g cooked leftovers turkey, roasted veg, stuffing …
  • 400 ml gravy/stock
  • 1 sheet ready rolled puff pastry
  • 1 egg beaten


  • Preheat the oven 200°C
  • Put the potatoes in a large pan of salted water making sure the potatoes are covered: boil for 8 minutes and then drain and toss in the colander to make the surfaces rough.
  • Return the potatoes to the saucepan, add the chopped carrots and drizzle over some olive oil; add a good pinch of sea salt and some freshly ground black pepper; toss around and set aside
  • Heat the oil in a frying pan
  • Gently fry the onions until softened
  • Add the left overs and the plain flour – stir so that the contents of the pan are covered in the flour 
  • Add the gravy/stock and stir 
  • Taste and season if necessary 
  • Simmer for 5 minutes 
  • Make a couple of small slits in the centre
  • Brush on the beaten egg
  • Bake the pie in the oven for 25 minutes
  • Put the potatoes and carrots in a roasting tin and roast for 25 minutes – turning over about half way through cooking
Keyword christmasrecipe, comfortfood, famillyfood, familyfavourite, feedingacrowd, leftovers, winter warmer
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