Christmas Leftovers Pie Recipe (Vegan)

Christmas leftovers pie vegan recipe

I was never a fan of leftovers. There, I said it. I hated the idea of cold ‘hot’ food as a child and most of my grown up life, until the last few years. Now I know what some of you might be thinking, “wow that’s super wasteful”, but there were always ways my family would cook those leftovers to make something else. However I never liked any of them – bubble and squeak… no thank you, leftover curry… umm nope. That was until I created my own.

This Christmas leftover recipe combines all my favourite Christmas foods – yes parsnips are a main feature – with a pie topping. For me, root vegetables and puff pastry is the epitome of winter flavours, and gives such a wonderful warming feeling, which you definitely need during the colder months. Plus it’s a great way to use up those leftovers in a different way.

For this recipe I used a pair of mini Le Creuset soup bowls that I picked up at TKMaxx (they tend to have quite a few products by this brand so make sure you take a peek), but you can use any pie dish you already own.

Christmas leftovers pie vegan recipe

Christmas leftovers pie vegan recipe



You can make this pie however you like: in a pie dish or make individual pies like I have.


Any leftovers you had will work, but here’s what I used:

Roast potatoes





Frozen peas (you can also use leftover peas)

Other things you’ll need:

1 Vegetable stick cube + 500ml water

2 tsp Corn flour

A tiny pinch of rosemary & thyme

A pinch of salt & pepper

1 tbsp Dairy free milk (I used soya) – to brush on pastry

Optional: If you have an leftover veggie gravy you can add this to the saucy part of the pie.


1. Pre-heat your oven to 200℃ (Gas mark 6), and take your puff pastry out of the fridge. Next cut up your leftovers into bite size pieces if you need to.

2. Set up a big sauce pan or stock pot on your hobs and pour a small amount of vegetable oil into it. Let this heat up for a little bit before adding all your leftovers. Cook them for 3-5 minutes while stirring occasionally so nothing gets burnt.

3. Now pour in your stock, herbs, corn flour, salt and pepper and cook everything for about 10-15 minutes until everything is piping hot and the liquid is thicker – almost like a gravy.

4. Next roll out your pastry (if you’re using ready rolled leave it on the parchment to make it easier for you) and get your pie dish (or dishes if you have individual ones). Place it face down onto the pastry to check the pastry can fit on the top. Next cut the pastry 1cm away from the edge of the dish/dishes to make it easier for you to cover the pie.

5. Pour the filling into it the dish/dishes and place the pastry over it. Press the edges down around the edge so it is safely secure on the dish. Afterwards use your pastry brush (or fingers) to coat the pastry with your dairy free milk.

6. Lastly, cut a small opening into the middle of your pie/pies – using a knife to make a cross, and place it into the oven to cook for 10-15 minutes, or until the pastry is a beautiful golden brown.

Note: Your pie will be very hot, so it is advised to leave it for at least 5 minutes before serving it.

I hope you enjoy your leftovers pie!

If you try this recipe please le the know – I’d love to hear your feedback 🙂

Question of the day: Have you got started your food shopping yet? I’ve always been curious about when people do their food shopping: do you order it, do you buy a load of non-fresh items weeks before and purchase the fresh vegetables (etc) a few days before Christmas… how and when do you do your Christmas food shop?

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