Quorn Festive Bubble and Squeak Vegetarian Pie
The MOST delicious way to use up all the Christmas dinner leftovers.
This festive veggie Bubble & Squeak Pie recipe is quick, easy and should 100% be on your radar come Christmas time. It’s a great way of using up leftover potatoes and veggies so is perfect for those Sunday Roast leftovers too!
The leftover ingredients we’ve used in this recipe are from our Festive Quorn Roast recipe here, but simply sub out with what you have. That’s the beauty of this Vegetarian Bubble & Squeak!
14.4 g of fat
IngredientsFor The Bubble And Squeak Pie:
- 100g leftover cooked Quorn Roast, diced
- Leftover sprouts with Quorn crispy Bacon, sliced (approx. 600g)
- 1 tbsp flour
- 200ml vegetable stock
- 150ml leftover vegetable gravy
- 150g reduced fat crème fresh
- 1 tbsp wholegrain mustard
- Leftover roast potatoes, (approx. 400g)
- Leftover maple and ginger glazed carrots and parsnips, (approx. 250g)
- 2 tsp cranberry sauce (optional)
- 8 sprays low fat cooking spray
- A handful of rocket leaves
For the Quorn Festive Bubble and Squeak Pie:
- Heat a non-stick ovenproof frying pan over a medium heat. Add the cooking spray.
- Add the diced Quorn Roast and half of the sprouts. Sauté for 5 minutes.
- Add the flour, stir and cook for 1 minute.
- Mix the vegetable stock, gravy and crème fresh in a jug. Pour into the frying pan and stir.
- Add the mustard, bring to a simmer and simmer for 5 minutes.
- Place the leftover potatoes into a bowl and crush using a fork. Roughly chop the leftover carrots and parsnips and add to the bowl along with the remaining sprouts. Spoon the mix on top of the frying pan ingredients in one layer.
- Dot the cranberry sauce randomly over the potato topping.
- Pre-heat the gill to high, place the pan under the grill and cook for 5 minutes or until the top is golden brown.
- Garnish with rocket leaves.
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