This pie can be made at any time of the year, if you have any leftovers from your Sunday Roast this is a good way to use them up. I made this after Christmas as a way to use up some of the leftover roast and not yet used veggies in the fridge. You can use anything really that you have to hand, a great way to use up the odds and ends in the fridge.
1 large onion, chopped
2 large carrots, chopped
2 celery sticks, chopped
2 tablespoons butter
1/4 cup plain flour
3/4 cup peas, frozen
3/4 cup beans, frozen and chopped
2 cups chicken stock
shredded left over chicken/ham/pork/lamb/beef
1/2 cup chopped parsley
salt and pepper
Melt your butter in you non stick pot and saute the onions, carrots and celery on low until just tender.
Add your peas and beans, stir and put a lid on your pot and sit it on low for ten minutes this will allow all the vegetables to cook through.
Add the flour to your vegetables, stir through and cook, stirring occasionally for 5 minutes.
Add your stock slowly stirring until you get a thick sauce. Cook for 5 minutes until just simmering, this cooks off the flour taste.
Add your meat and parsley and stir through gently. Put a lid on your pot, remove from the heat and set aside to cool to room temperature.
Make your pastry as per your preference, I added salt and pepper to mine as this is a savoury pie. Roll your pastry and fill with the cold filling. Top and crimp your pie and decorate to your taste. Place in the fridge and allow to relax for approximately 30 minutes
Brush with beaten egg, remember to cut a little cross or vent in the middle of your pastry, so that it doesn't explode!
I did salt and pepper the top as well.
Bake at 180C for 30 to 40 minutes. Allow to rest for 5 minutes.
Serve to the hungry hoards!