Monday pie

There are, of course, many things which can be done with the remains of a Sunday roast. Cold meat sandwiches, soups, cottage pies: the list goes on.

In our house, however, there is a definite favourite: Monday pie. I’m sure I read about this somewhere but can’t for the life of me remember whose idea it is. In all likelihood it was the brainchild of many a thrifty housewife, over the years. Wherever it came from, it is pure genius, because a little slice of Sunday, made better, is exactly what everyone wants on a Monday.

Take the remains of your roast: sprouts, meat, potatoes, parsnips – the vegetables will of course depend on the season. Chop them all into fairly small pieces and put them into a shallow casserole. Spoon in the leftover gravy, or make more if you like, from a mix, or make up a quick white sauce for chicken or turkey. Stir well.

Make some pastry – 250g flour and half that of fat should be about right, and roll this out to cover the casserole. Put it into a warm oven (gas mark 4, 180 degrees Celcius, 350 degrees Farenheit) for about an hour, or until everything is piping hot and the pastry is cooked.

Serve great wedges of the pie with some more vegetables on the side, or pickles, or just as it is.

The fancy version is, of course, Boxing Day pie, which includes chipolatas and nuggets of stuffing, and comes with a serving of spiced red cabbage on the side. Delicious.