Christmas Leftovers Cottage Pie
Turkey sandwiches can get a little repetitive after boxing day so this twist on a cottage pie is a great way to use up the leftovers in one quick go that can even be frozen and saved for later.
You need to get a little creative, review what leftovers you have and swap and change as you see fit. A mix of mince, turkey, stuffing and pigs in blankets works great if you haven’t already finished them all.
Any leftover veg can be mixed in to replace the listed ingredients and leftover mash will save having to make any more.
- 3 tbsp olive oil
- 1 ¼kg combined of minced beef, chopped turkey, stuffing, chopped pis in blankets etc. Adjust based on your available leftovers.
- 2 onions, finely chopped
- 3 carrots, chopped
- 3 celery sticks, chopped
- 2 garlic cloves, finely chopped
- 3 tbsp plain flour
- 1 tbsp tomato purée
- large glass red wine (optional)
- 850ml beef stock
- 4 tbsp Worcestershire sauce
- few thyme sprigs
- 2 bay leaves
For the mash
- Heat 1 tbsp olive oil in a large saucepan and fry the beef mince until browned – you may need to do this in batches. Set aside as it browns.
- Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins. Skip this stage if available leftovers.
- Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef and meats to the pan.
- Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.
- Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
- Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you’ve peeled and chopped, in salted cold water, bring to the boil and simmer until tender. Again can skip if you have leftover mash.
- Drain well, then allow to steam-dry for a few mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.
- Spoon the meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.
- If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden. Otherwise can wrap and freeze at this stage, defrost before cooking.