Turkey, Sausage, Roast Potato and Stuffing Pie is a superb way of using leftovers from meals. I have used this time after time and its always a hot. Served as a main dish with a few potatoes and green beans for an amazing dish. If you are like me, you always cook too much for Christmas dinner so here is the chance to present a new way to serve turkey.
Turkey, Sausage, Roast Potato and Stuffing Pie
- 1 tbsp olive oil
- 2 knobs butter
- 1 large onion sliced
- 300 g cooked turkey pulled/shredded
- 6 whole sausages leftover
- 800 g roast potatoes leftover
- 1 block shortcrust pastry
- 2 tsp English mustard powder
- 1 tbsp wholegrain mustard
- 50 g Plain Flour
- 1 cube chicken stock
- 150 ml white wine
- 500 ml chicken stock or leftover gravy
- 6 leftover stuffing balls leftover
- 100 g low-fat crème fraîche
- 1 bunch parsley
- 20 g mature cheddar grated
- Heat the oil and butter in a large, shallow ovenproof casserole dish.
- Add the onion and cook for 10 mins until really soft.
- Push the onion to one side of the dish and add the sausages, browning them all over (skip this step if you’re using cooked leftovers).
- Remove the sausages from the dish and set aside to cool a little.
- Stir the mustard powder, flour and stock cube into the oil and butter for 1-2 mins, then add the white wine.
- Bubble for 1 min, scraping the bottom of the dish to release any tasty bits, then add the stock.
- Stir to make a smooth sauce, season and bubble for 5 mins.
- Heat oven to 200C/180C fan/gas 6.
- Cut the sausages and stuffing into bite-sized chunks, add to the sauce with the turkey, mustard, crème fraiche and parsley.
- When bubbling, remove from the heat.
- Crumble the potatoes in your hands over the top of the filling, so you have some larger and smaller chunks.
- Scatter with cheese and then place the rolled pastry over the top of the pie.
- Bake for 40 mins until the potatoes are crisp and the filling is bubbling around the edges.