Leftover get-ahead gravy bake
Topped with fluffy, rosemary-spiked mash
1 hr 15 mins
Not Too Tricky
serves 6
About the recipe
I’m riffing off a cottage pie here, topping your Get-ahead gravy leftovers with beautiful buttery mash. You’ll need to set aside 3 tablespoons of your Get-ahead gravy to stir in – it adds amazing flavour to your pie filling.
Ingredients
820g Get-ahead gravy leftovers (make sure you’ve removed all the bones, see tip)
3 tablespoons Get-ahead gravy
1kg potatoes
40g unsalted butter
50ml semi-skimmed milk
olive oil
2 sprigs of fresh rosemary
Top Tip
– To prep your Get-ahead gravy leftovers, once cool, carefully pick through the chicken and discard all the bones and any whole spices and herbs – you need to be very careful here, so put on a Christmas podcast and take your time.
– Chicken leftovers from the gravy can only be reheated once, and must be piping hot to serve.
Method
- Preheat the oven to 200°C/400°F/gas 6. Spoon the Get-ahead gravy leftovers into the bottom of a dish with the gravy and stir together to loosen. Season with sea salt and black pepper, then set aside.
- Peel and quarter the potatoes, then cook in a large pan of boiling salted water on a medium heat for 20 minutes, or until tender, then drain and steam dry.
- Tip the potatoes back into the empty pan, add the butter, milk, and a good pinch of salt and pepper, then mash well.
- Evenly spoon the mash over the Get-ahead gravy leftovers, smooth the surface slightly, then use a fork to fluff it up – this will give you great texture once it’s cooked. Drizzle the pie with a little olive oil and season lightly.
- Bake for 45 minutes, or until golden and bubbling, roughly chopping and sprinkling over the rosemary leaves for the last 15 minutes.
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