I have officially missed the boat posting this recipe, but I thought it was too good not to share. I actually made it over Christmas, as you may have guessed from the inclusion of leftover roast chicken, ham and sausages; but I didn’t get round to posting it around the festive period and thought that some of you might be up for some Christmas cheer in February (only 302 days to go kids!). Every year my mum cooks crazy amounts of chicken and ham and then it is eaten daily for weeks after in a sandwich or with salad and copus amounts of cheese. This year I felt the need to end this disregard for the leftover meat’s versatility and turn it into an awesome pie; I also had my food hygiene L3 head on and realised that leaving this in the fridge several weeks would probably kill you.
Anyway, take the festivness away from this dish, and it will still taste delicious any time of year. You can most certainly still use the ingredients if they haven’t been pre-roasted, just make sure you increase your cooking times if you do. You will also find this recipe is massive and you have heaps left over – which is perfect for freezing and then re-heating on a busy day when you don’t have time to cook.
– 2 onions – roughly chopped
– 1 clove garlic – crushed and roughly chopped
– 2 stalks celery – finely chopped sausages – roughly chopped
– 500g chicken – leftover from a roast is best – pulled apart
– 500g gammon ham – left over from a roast is best – chopped into 2cm cubes
– 2 tbsp rape seed oil
– 50g butter
– 2 tsp mustard powder
– 12 tsp tarragon
– Grated nutmeg – about 1 tsp
– 1 handful parsley – roughly chopped
– 1 pint semi skimmed milk
– 2 tbsp corn flour – made into a paste with a splash of water
– 400ml double cream
– 8-9 medium potatoes – peeled and sliced
– Cheddar cheese – quantity to taste – grated
In a very large saucepan or casserole dish, heat the oil and the butter and fry the onions for 5 minutes, or until soft.
Add the chicken, ham, sausages garlic and celery and cook for another 5 minutes, stirring regularly. If you are using uncooked meat then this may need cooking for a little longer, until the meat is browned on the outside.
Stir in the milk, mustard powder, tarragon, nutmeg and parsley and once the milk is boiling reduce the heat, cover and cook for half an hour to infuse the flavours.
While the pot is bubbling away, heat a large saucepan with boiling salty water and cook the potatoes for 12 minutes, or until they have a softness to them but are not squishy.
Once the potatoes are cooked, drain and set aside until needed
When your meat has finished bubbling away, remove the lid and stir in the cornflour paste.
Continue to stir until the sauce has thickened and then pour in the cream.
Turn the mixture out into a large pie dish (you may need 2, or multiple individual dishes) and then top with the slices of potato
Sprinkle with the grated cheese, being as generous as you see fit, and then bake in the oven for 40 minutes until the topping is lovely and golden and the mixture is bubbling away.
Serve with some freshly steamed seasonal veg and enjoy.