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!

Serves 4

25 mins

Easy

394 cals
(Per serving)

14.4g of fat
(Per serving)

£ 0.90.00
(Per serving)

Ingredients

For The Bubble And Squeak Pie:

  • 100g leftover cooked Quorn Vegetarian 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

To Serve:

  • A handful of rocket leaves

Method

For the Quorn Festive Bubble and Squeak Pie:

  1. Heat a non-stick ovenproof frying pan over a medium heat. Add the cooking spray.
  2. Add the diced Quorn Vegetarian Roast and half of the sprouts. Sauté for 5 minutes.
  3. Add the flour, stir and cook for 1 minute.
  4. Mix the vegetable stock, gravy and crème fresh in a jug. Pour into the frying pan and stir.
  5. Add the mustard, bring to a simmer and simmer for 5 minutes.
  6. 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.
  7. Dot the cranberry sauce randomly over the potato topping.
  8. Pre-heat the gill to high, place the pan under the grill and cook for 5 minutes or until the top is golden brown.

To Serve:

  1. Garnish with rocket leaves.

Recipe costs calculated by shopping all ingredients from ASDA and a 4 person serving. Prices correct at time of issue 06/11/23.

Tip: For a change swap the potato, parsnip and carrot topping for puff pastry. Brush the pastry with a little egg wash and bake in the oven at 200°C (fan)/220°C/Gas Mark 7 for 20-30 minutes or until golden brown and cooked through.