Leftover get-ahead gravy bake

Topped with fluffy, rosemary-spiked mash

Leftover get-ahead gravy bake

Leftover get-ahead gravy bake

Serves Serves 6
Time Cooks In1 hour 15 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 403 20%
  • Fat 17g 24%
  • Saturates 6.3g 32%
  • Sugars 7.5g 8%
  • Salt 1.1g 18%
  • Protein 26.2g 52%
  • Carbs 38.8g 15%
  • Fibre 4.8g -
Of an adult's reference intake
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  • 820 g Get-ahead gravy leftovers (make sure you’ve removed all the bones, see tip)
  • 3 tablespoons Get-ahead gravy
  • 1 kg potatoes
  • 40 g unsalted butter
  • 50 ml semi-skimmed milk
  • olive oil
  • 2 sprigs of fresh rosemary
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  1. Preheat the oven to 200°C/400°F/gas 6. Spoon the Get-ahead gravy leftovers into the bottom of a dish with the gravy and stir together to loosen. Season with sea salt and black pepper, then set aside.
  2. Peel and quarter the potatoes, then cook in a large pan of boiling salted water on a medium heat for 20 minutes, or until tender, then drain and steam dry.
  3. Tip the potatoes back into the empty pan, add the butter, milk, and a good pinch of salt and pepper, then mash well.
  4. Evenly spoon the mash over the Get-ahead gravy leftovers, smooth the surface slightly, then use a fork to fluff it up – this will give you great texture once it’s cooked. Drizzle the pie with a little olive oil and season lightly.
  5. Bake for 45 minutes, or until golden and bubbling, roughly chopping and sprinkling over the rosemary leaves for the last 15 minutes.


– To prep your Get-ahead gravy leftovers, once cool, carefully pick through the chicken and discard all the bones and any whole spices and herbs – you need to be very careful here, so put on a Christmas podcast and take your time.
– Chicken leftovers from the gravy can only be reheated once, and must be piping hot to serve.