I’m a big fan of using up leftovers in a meat pie. I make them quite often, incorporating leftover vegetables into the pie and, whenever I can, a gravy made from pan drippings. That’s how this pie came to be. I braised a venison roast with onions and apples earlier this week and it provided enough meat for two meals.
Here’s what I used to make my pie:
- Pastry for a one-crust, 9-inch pie (not pictured). I used the same pastry recipe I used when making my broccoli cheddar quiche.
- Gravy made by puréeing the onions and pan juices from the braise (I ended up using a cup and a half. I froze the rest to use in a soup another day.)
- About a cup of diced, cooked venison roast
- About a cup of chopped, cooked cabbage
- About 3/4 cup cooked carrots
- About 3/4 cup frozen peas (Are you loving my accurate measurements yet?)
- 1 recipe clapshot (You could use mashed potatoes or mashed yams instead.)
I started by heating up the gravy and adjusting the seasoning. I added more salt and a little nutmeg. It’s always a good idea to season the gravy for a meat pie a little more heavily than you might for table service because it will be providing seasoning for the vegetables in the filling.
When the gravy had cooled to room temperature again, I made the pie shell.
I put the venison, cabbage, carrots , and peas in a large bowl and added just enough gravy to moisten them. I mixed them until the ingredients were well combined, then I turned the venison/vegetable mixture out into the pie shell and spread it evenly.
I covered the pie with a layer of clapshot, leaving a vent at the middle so steam could escape while the pie was cooking.
The pie baked at 350F for 45 minutes. I let it rest about 5 minutes before slicing it for service.
This pie will not freeze well but it will keep in the fridge for a couple of days. Leftovers can be reheated in the microwave. We used our leftover pie for lunches.