Make your leftovers Pie-tastic!

The pie is a staple in many British homes, and it’s a versatile dish too – whether you’re vegan, vegetarian or a meat eater there’s something to tantalise your taste buds.
Victoria Moore, Communications Officer for Veolia said: “A pie can be a wonderfully comforting dish, and it’s great to know that sweet and savoury options can be made for pennies with food you might otherwise throw away.”

Cutting down on food waste could save the average family with children £700 a year. That amount could go towards paying for a holiday or lots of fun family days out. We waste 4.2 million tonnes of good (avoidable) food and drink every year in the UK. This is equivalent to the average household throwing away a shocking six meals a week.

So why not forage through the fridge, check out the vegetable rack and fruit bowl and see what needs using up during British Pie week?

Need inspiration?

Check out the Yummy Monday pie recipe from the Nottinghamshire ‘Love Your Leftovers’ cookbook which is available to download at www.veolia.co.uk/nottinghamshire/lovefoodhatewaste, or find a range of pies using leftovers over on the Love Food Hate Waste website.

Love Food Hate Waste Nottinghamshire Leftovers competition winning recipe

By Rae Hold from Newark

Sunday Roast Chicken makes Yummy Monday Chicken Pie

Serves 4-6

Leftover Ingredients
• 300g-400g leftover cooked chicken, plus cooked sausages and bacon rolls
(preferably low-fat sausages and trimmed back bacon)
• Any remaining cooked stuffing and vegetables (e.g. carrots, peas, sweetcorn).

Additional items
• 600g mashed potato (or cooked, sliced potatoes)
• 2 leeks, trimmed, washed and finely sliced
• 415g can of reduced sugar and salt baked beans in tomato sauce
• 200ml thin gravy or sauce
• 1 level tsp mixed dried herbs
• Ground black pepper.

Method
1. Prepare the cooked potatoes (unless you have enough leftovers!)
2. Microwave the leeks with 2 tbsp water for 5 minutes until soft
3. Prepare the oven 200°c/Fan 180°c/Gas 6
4. Cut the meat items and stuffing and the leftover vegetables into chunks and place in the base of an ovenproof dish
5. Cover with a layer of cooked leeks. Sprinkle the herbs and black pepper over, and then pour the gravy or sauce over the layers in the dish
6. Spread the baked beans over the leaks
7. Cover with mashed or sliced potato
8. Bake for 35-40 minutes until thoroughly reheated and browning on top.

Could be served with a green vegetable and additional gravy.