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Turkey, Sausage, Roast Potato and Stuffing Pie

Turkey, Sausage, Roast Potato and Stuffing Pie
Written by Lorna C

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

Turkey, Sausage, Roast Potato and Stuffing Pie

I first tried this last year when I apparently cooked for 300 people according to the family!! Used the leftover to make two gorgeous pies which vanished quickly. Never waste anything.
4.92 from 23 votes
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Course: Main Dish
Cuisine: British
Keyword: Alcohol, Dairy, Left Overs, Pastry, Pies/Tarts, Sausage, Stock, Turkey, Vegetables
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 6 people
Calories: 203kcal



  • 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.


Sodium: 390mg | Sugar: 2g | Fiber: 1g | Potassium: 223mg | Cholesterol: 42mg | Calories: 203kcal | Monounsaturated Fat: 2g | Polyunsaturated Fat: 1g | Saturated Fat: 2g | Fat: 7g | Protein: 18g | Carbohydrates: 11g