WATCH: Limerick chef Eoin Sheehan shows how to make the best out of Christmas leftovers

IN THE kitchen of Off The Bone gastropub in Raheen, chef Eoin Sheehan shows us how to cook a Christmas leftovers meal on a budget. 

Located just off the Raheen roundabout at the Great National South Court Hotel, the gastropub opened the door of its kitchen to Eoin earlier this week. 

In between a series of rapid-fire questions, the Pallaskenry chef showed Limerick Live how to make the best out of Christmas leftovers - and it's a budget-friendly recipe. 

Limerick chef Eoin brings his own unique flair to local dishes this Christmas

After putting down his apron, Eoin brought the meals to Mid West Simon Community, with his fresh meal preparation service, Country Munch. 

To recreate Eoin's recipe and make a Turkey and Ham Potpie, you'll need:
- 1 onion, diced
- 1 celery stick
- 50g of butter
- 50g of plain flour 
- 500ml of chicken stock
- 175ml of cream
- 1 tablespoon of Dijon mustard
- 100g of cheese
- 400g of cooked turkey
- 200g of cooked ham 
- 1 sheet of ready-rolled shortcrust pastry