If you're looking for new ways to use up Sunday roast leftovers, air fryer expert Clare Andrews has shared a simple recipe that transforms leftover meat, vegetables, gravy and mashed potato into a comforting pie. The dish serves four and is designed to minimise food waste while providing a hearty weeknight meal.
Andrews, author of The Ultimate Air Fryer Cookbook: 15 Minute Feasts, said: 'This comforting leftover roast pie is the perfect way to give yesterday's chicken, pork, beef or lamb a second lease of life, using up your spare veggies, gravy and mashed potato in one easy, family-friendly dish.' She emphasised the recipe is flexible, allowing cooks to use whatever cooked meat and vegetables they have on hand.
To make the pie, combine leftover meat and vegetables in a bowl with gravy, adding a splash of water or stock if the gravy is too thick. Season with herbs, salt and pepper. Spoon the filling into an air fryer-safe dish, then top with mashed potato, creating peaks with a fork. Dot with butter and sprinkle with grated cheese if desired. Cook in an air fryer at 180°C for 18–22 minutes until golden and piping hot. Allow to stand for five minutes before serving.
Andrews suggests variations: roast chicken pairs well with thyme and a splash of cream in the gravy; beef or lamb works with rosemary and a little red wine gravy. Leftover stuffing can be mixed into the mash or sprinkled on top for extra crunch. The recipe is budget-conscious and ideal for busy weeknights when you want something hearty without starting from scratch.
