Wednesday, 31 December 2014

Kitchen Sink Pie aka Boxing Day Pie

I didn't expect to be writing this, what with my admittance that I needed to drastically reduce blogging in this post here. Then my life got turned upside down just before Christmas and the days have been pretty rubbish since then due to dealing with what happened, revision, final year stuff etc. I've been just about managing to revise for a couple of hours each morning but in the afternoon/evenings I can't face any. My current book is a bit naff, I can't get to the shops to buy some more wool to carry on with my crochet blanket and I'm fed up of watching films. So I thought I'd write. And tell you all about the most awesome pie I made for lunch yesterday. Insert your choice of superlatives here.....
Kitchen Sink Pie aka Boxing Day Pie. Use up your meat and veg leftovers and all sorts of other treats in one delicious and hearty pie. Pure comfort food.
There are numerous titles I could give this dish. Kitchen Sink Pie because it has everything in it. Boxing Day Pie. Cheesy Ham and Vegetable Pie. Slow Cooked Honey Mustard Glazed Ham and Mixed Veg Pie with Rich Wensleydale Sauce and Parsnip and Potato Topping. Yeah, the last one took it a bit too far but it is the one that covers it best. It also tells just how much. I love cooking with leftovers. It forces you to get so creative. I've found it so relaxing too after my bouts of revision. The satisfaction of producing something so delicious while saving things from going to waste is a real boost too. And we could all do with that at the moment in this house. Grief is a soul sucker I can tell you.
Kitchen Sink Pie aka Boxing Day Pie. Use up your meat and veg leftovers and all sorts of other treats in one delicious and hearty pie. Pure comfort food.
This is actually the second goddamn awesome pie I've made in the last week. The first used the same sauce with turkey, ham, caramelised leeks/mushrooms with a pastry lid. I didn't get any pictures of that one though. And even though this one only produced a couple of very quick pictures I had to tell you about it. It has everything. Smoked ham with the delicate flavours produced by slow cooking with marmalade, honey and mustard. Slowly softened leeks, mushrooms, carrots and sprouts with hints of caramelisation. Creamy Wensleydale sauce with lashings of indulgence. Wholesome parsnip and potato mash topping. And finally, my secret ingredient. A scotch egg. Honestly. They needed using up so in one went. The egg in the sauce and the sausagemeat shell finely chopped and sprinkled on top. This pie has the power to ease a stressed, busy mind into relaxation as well as coaxing someone who has been too distraught to eat to enjoy a meal. My mum told me she enjoyed it twice. The highest praise possible. 

Kitchen Sink Pie
Serves 3-4
Ultra comforting and very economical using up lots of seasonal leftovers including veg, meat and chilled treats. And how to cheat at making a sauce!

For the filling:
  • 1 large leek, washed, trimmed and sliced 
  • 2-3 carrots, trimmed, peeled and finely diced
  • A few chestnut mushrooms, wiped and chopped
  • Approx 10 sprouts, trimmed, peeled and quartered
  • A little oil
  • Pepper
  • Parsley
  • A handful of slices cooked glazed ham, roughly chopped
  • 1 scotch egg
 For the sauce:
  • 15g plain flour
  • 15g butter
  • 200 ml water
  • 100 ml milk
  • 1 chicken or vegstock cube
  • Approx 40g Wensleydale, grated
For the topping:
  • 1 large parsnip, trimmed, peeled and sliced
  • 2 medium potatoes, peeled and diced
  • Splash of milk
1. First start preparing the filling. Heat the oil in a large frying pan and add the vegetables. Slowly good over a medium heat while you prepare the other components of the pie. When softened and beginning to caramelise, add the pepper and parsely to taste and set aside. Remove the egg from the scoth egg, roughly chop and place in a large bowl with the ham. Finely chop the sausagemeat from the scotch egg and set aside.
2. In a saucepan, slowly mix the water into the flour, starting off with just a little to make a smooth paste, then adding the rest slowly. Place on the heat, add the butter and crumble in the stock cube. Stir continually getting right into the corners of the pan to avoid lumps forming. Continue to stir until the sauce thickens and begins to bubble. If lumps do form simply whisk the sauce well and they should disappear. When thickened, stir in the cheese until melted then set aside.  
3. Meanwhile, place the parsnip and potato chunks into a saucepan of boiling water and cook for 10-15 mins until soft. Drain and mash until smooth, adding a splash of milk if necessary to get the topping to your desired consistency. Set aside until needed.
4. Set the oven to 200 C/180 C fan and place an ovenproof dish on a baking tray. Mix the vegetables with the ham and egg, followed by the sauce and pour into the baking dish. Spoon over the mashed topping and spread out, roughing it up a bit if you like crunchy bits. Sprinkle over the chopped scotch egg sausagemeat and bake in the preheated oven for 25-30 mins until piping hot and the sauce is bubbling. Serve straight away.


  1. It looks bleddy lovely laura, especially with that topping. We have Leftovers Pie every Boxking day and we all totally adore it :)
    Happy new year!
    Janie x

    1. And to you! There's something extra lovely about cooking with leftovers don't you think? =)

  2. Happy New Year Laura. It sounds as though you are having a very difficult time right now. I hope things feel better soon. The pie sounds lovely and all the better for using up all those leftovers. I am sure it went some way to filling that emotional gap, if only for a little while. x

    1. And to you Kate. Thank you, if there is one thing I can do its make comforting foods =)

  3. Looks delicious - stopping over from Foodie Fridays @europescalling I'm #181

    1. Thank you! I'm popping over to have a nosey now.

  4. Hope you're ok, Laura. *hugs* Always around if/when you need me. xxx

    1. I know MJ. I've been trying to find the right words to tell you.

    2. There's no rush; take as long as you need. These things tend to be impossible to talk about for a while, and that time is different for everyone. In the meantime, take care of yourself; you're allowed to say no to things if you don't feel like doing them, you're allowed to have lie ins, and you're allowed to have extra cake and chocolate. You're allowed to be in that place where it feels like nothing matters any more, like nothing is important because everything pales in comparison. One of the biggest things with grief is allowing yourself to have all the feelings.

      Lots of Love xxx

  5. I love pies for dinner, this one sounds delicious. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas

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