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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.
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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
minutes
Cook Time:
1
hour
hour
10
minutes
minutes
Total Time:
1
hour
hour
25
minutes
minutes
Servings:
6
people
Calories:
203
kcal
Cook Mode
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Ingredients
Metric
Imperial
1
tbsp
olive oil
2
knobs
butter
1
large
onion
sliced
300
g
turkey
cooked/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
crème fraîche
1
bunch
parsley
20
g
mature cheddar
grated
Instructions
Heat the oil and 1 knob butter in a large, shallow ovenproof casserole dish.
1 tbsp olive oil,
2 knobs butter
Add the onion and cook for 10 mins until really soft.
1 large onion
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).
6 whole sausages
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 1 knob butter for 1-2 mins, then add the white wine.
2 tsp English mustard powder,
50 g Plain Flour,
1 cube chicken stock,
150 ml white wine
Bubble for 1 min, scraping the bottom of the dish to release any tasty bits, then add the stock.
500 ml chicken 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.
300 g turkey,
1 tbsp wholegrain mustard,
100 g crème fraîche,
1 bunch parsley,
6 leftover stuffing balls
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.
800 g roast potatoes
Scatter with cheese and then place the rolled pastry over the top of the pie.
1 block shortcrust pastry,
20 g mature cheddar
Bake for 40 mins until the potatoes are crisp and the filling is bubbling around the edges.
Nutrition
Calories:
203
kcal
|
Carbohydrates:
11
g
|
Protein:
18
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
42
mg
|
Sodium:
390
mg
|
Potassium:
223
mg
|
Fiber:
1
g
|
Sugar:
2
g