Monday Pie
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 quantity pastry (see above)
  • Leftover roast meat (I used just under a quarter of a shoulder of slow roasted lamb)
  • 1 onion
  • Any fresh herbs (I used a couple of sprigs each of rosemary and thyme)
  • 2 large handfuls of assorted veg (this week mine was made up from 100g green beans and a handful of frozen peas)
  • 100ml wine (red for dark meat, white for light meat)
  • 400ml chicken stock
  • 1 beef stock cube
  • 2 tsp bisto
  1. Start out by preparing your pastry and bringing it to room temperature.
  2. Slice the onion in half and then lengthways. Fry off in oil on a medium heat and add your veg and herbs (if you're using any frozen veg it should be added at the end).
  3. Add meat and cook through.
  4. Turn up the pan slightly and deglaze the pan with wine; leave to simmer for 5 minutes.
  5. Add the chicken stock bit by bit, stirring all the time.
  6. Crumble in the stock cube and add the bisto. Stir until a gravy consistency is reached.
  7. Roll out pastry to about half a centimetre thick. Tip pie filling into dish and scatter any frozen veg on top.
  8. Place pastry on top of dish and seal with your fingers. Prick a couple of times with a fork and brush over a light egg wash.
  9. Cook at 180 degrees until golden brown on top - around 25 minutes.
Recipe by More Than Toast at