The name of this dish comes from the fact that it was traditionally made with the remains of the Sunday roast. Any meat and vegetables are suitable for this dish as long as they have been previously cooked. Use up those leftovers, or, as this tastes so good cook some meat and vegetables especially for it. Be warned, this is definitely not a meal for those on a diet, however, for anyone in need of a winter pick-me-up, this is the recipe to make! The following quantities serve 2 - 3.

Ingredients

• 150g Cooked chicken (or other meat)
• 300g Mixed vegetables
• 150g Flour
• 100g Butter
• 2 tbsp Cold water
• 300ml Gravy
• 20ml Milk

Method

1. Mix the meat and vegetables into a pie dish, and cover with the gravy.
2. Rub the butter into the flour until it looks like breadcrumbs.
3. Add the water to the butter and flour, and mix to a dough.
4. Flour a board and roll out the pastry to cover the pie dish.
5. Brush the lip of the pie dish with a small amount of milk, and cover with the pastry.
6. Brush the top of the pie with milk, and prick the lid to allow steam to vent.
7. Place in an oven at 190 degrees C for 25 minutes or until the pastry is golden brown and serve immediately.