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.

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings people

Ingredients

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