Roasted Christmas Day lunch ‘cottage pie’ recipe
After the excess of Christmas Day this is the perfect comfort food. It also manages to use up just about every savoury ingredient from a Christmas Day lunch which is a bonus too!
Ingredients
- 500 g roast turkey – brown and white meat – roughly chopped
- 4 or 5 leftover chipolatas (if they’re wrapped in bacon that’s even better)
- 2 or 3 tablespoons of leftover stuffing
- 25 leftover sprouts
- 1 spoonful of leftover carrots
- 2 or 3 leftover roast potatoes
- 4 leftover parsnips
- 1 handful of peas from the freezer
- 1 pint of leftover gravy (or make with gravy granules if you didn’t have any leftover)
- 2 teaspoons redcurrant jelly
- 1 splash of Worcestershire sauce
- 1 pile of mashed potato – leftover or made from scratch
- 1 handful grated cheddar
- 17.6 oz roast turkey – brown and white meat – roughly chopped
- 4 or 5 leftover chipolatas (if they’re wrapped in bacon that’s even better)
- 2 or 3 tablespoons of leftover stuffing
- 25 leftover sprouts
- 1 spoonful of leftover carrots
- 2 or 3 leftover roast potatoes
- 4 leftover parsnips
- 1 handful of peas from the freezer
- 1 pint of leftover gravy (or make with gravy granules if you didn’t have any leftover)
- 2 teaspoons redcurrant jelly
- 1 splash of Worcestershire sauce
- 1 pile of mashed potato – leftover or made from scratch
- 1 handful grated cheddar
- 17.6 oz roast turkey – brown and white meat – roughly chopped
- 4 or 5 leftover chipolatas (if they’re wrapped in bacon that’s even better)
- 2 or 3 tablespoons of leftover stuffing
- 25 leftover sprouts
- 1 spoonful of leftover carrots
- 2 or 3 leftover roast potatoes
- 4 leftover parsnips
- 1 handful of peas from the freezer
- 1 pint of leftover gravy (or make with gravy granules if you didn’t have any leftover)
- 2 teaspoons redcurrant jelly
- 1 splash of Worcestershire sauce
- 1 pile of mashed potato – leftover or made from scratch
- 1 handful grated cheddar
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Find a large sauce pan and add the turkey and the gravy before bringing to a very gentle simmer.
- Meanwhile chop up the chipolatas in to bite sized chunks and tip them in to the pan.
- Do the same with the sprouts, carrots, parsnips and roast potatoes – again return the pan to a very gentle simmer – by now the mixture should be moist but not too wet.
- Add the peas and add the Worcestershire sauce and red currant jelly to taste.
- Finally chop the stuffing into chunks and add to the pan. Stir the pan very gently and then tip into a large shallow casserole dish.
- Pipe or spoon the mash on top and scatter with grated cheddar. Bake in the oven at 170C for about 20 minutes until golden brown and piping hot.
Recipe courtesy of Cono Sur wines, who recommend their Bicicleta Pinot Noir with this dish.
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