I always love blogger foodie challenges so I was very excited to be asked to join in with Knorr's #ProductOfTheYear recipe challenge, to celebrate Knorr Flavour Pots winning first prize in the Sauce & Seasoning category for this year’s Product of the Year awards. I love these little pots that act as flavour bombs for really bringing dishes to life, but I hadn't tried some of the more unusual ones so I was really pleased to get the whole range to play with. My kitchen cupboard is now bursting with nine different flavours of Knorr Flavour Pots - Mixed Herbs, Three Peppercorn, Curry, Garlic, Mixed Chillies, Garden Herbs, Ginger & Lemongrass, Paprika, and Mexican.
For my first recipe, I used a Garden Herbs and a Garlic flavour pot. This is a tried and tested family fave and it's called Monday pie because it's a frugal but tasty way of using up all the leftovers from the Sunday roast.
leftover cooked meat (pork, chicken, turkey ...)
leftover roast or baked potatoes
leftover cooked veg (carrots, parsnips, broccoli, peas, ...)
leftover gravy (or a Knorr Gravy Pot)
1 Knorr Garden Herbs Flavour Pot
1 Knorr Garlic Flavour Pot
1 pack ready-made puff pastry or shortcrust pastry
Fry the onion and mushrooms in a drizzle of olive oil. Add the chopped meat and stir in the two Flavour Pots.
Add the cooked potatoes and veg and stir to make sure everything gets covered in the garlic and herb flavours. If you have any leftover gravy from the Sunday roast, throw this in too (or add a Knorr Gravy Pot and a little water to make a nice rich sauce).
Cover with the pastry sheet (brush with a little milk or egg wash if you want a nice golden colour) and bake in the oven at 180° for 20-30 minutes until the pastry is golden and crispy.
This could be served as an all-in-one meal or accompanied with mash and extra veg.
Disclosure : This is an entry for the #Knorr #ProductOfTheYear blogger challenge. I received a hamper of ingredients, including the entire range of Knorr Flavour Pots, as well as a shopping voucher for extra ingredients.