Turkey and gammon pie

Christmas leftovers: when you're tired of cold turkey and gammon, you're tired of... oh, well. Combine the two!

This was the last of the turkey, the rest having been eaten or frozen. The gammon I cooked the day after Boxing Day, and that's still going strong. This was about one part gammon, chopped, to 2-3 parts turkey. Simmered with onion, celery, sage and bay, some of the jellied stock from both carcases, and about a cup of white beans. The top is thinly sliced potato, one or two slices deep. Baked half an hour covered, then another half hour uncovered.

Note: beans and potatoes might set carb alarms ringing, but the quantities involved are low, especially the potato. The beans sort of soak up the stock and fat, and the top slows down the cooking process, giving the whole thing both shape and identity.

I served it with squash and swede roasted in beef dripping, and savoy cabbage sautéd in olive oil.