Got Christmas leftovers? Use them up with this savoury vegetable pie

This Christmas we've teamed up with Bord Bia's 'Life Is Better with Fruit and Vegetables', campaign to bring you a recipe from foodie influencer Rachel Hornibrook that allows you to get the most out of your Christmas leftovers. This is done by clever use of leftover, traditional, seasonal vegetables such as carrots, Brussels sprouts, parsnips and cauliflowers. After all, vegetables are at their most flavoursome and most nutritious when they're in season, fresh from the field. Buying fresh vegetables in season supports local growers and rural communities. When selecting quality fresh vegetables, always look for the Bord Bia Quality Mark.

• Preheat the oven to 180°C.
• Chop the leftover turkey, ham and vegetables into mouth-sized pieces then set aside.
• Heat a medium sized pot over a low-medium heat with the olive oil and butter. Add the onions and cook for five minutes until soft. Add in the flour and cook for a further minute. Gradually add the milk in stages, stirring continuously until you have a smooth sauce. Season with salt and pepper.
• Add in the leftover turkey, ham and vegetables. Place this mixture into the pie dish and spread evenly.
• Place the sheet of puff pastry on top and crimp along the edges with a fork or your fingers to fix the pastry to the dish.
• Brush with egg wash and put a slit in the centre of the pastry with a sharp knife to allow steam to escape.
• Bake for approximately 20-25 minutes until golden. Serve and enjoy one of the tastiest meals of the year!