Turkey, Sausage, Stuffing and Roast Potato Pie

14 Dec 2023


300g cooked turkey

6 sausages

6 stuffing balls

800g leftover roast potatoes

500ml chicken stock or leftover gravy

100g crème fraiche

1 large onion, slices

1 chicken stock cube

150ml white wine

1 tbsp wholegrain mustard

2 tsp English mustard powder

20g mature cheddar

50g plain flour

1 tbsp olive oil

Knob of butter

Small bunch parsley, finely chopped


  1. Preheat the oven to 200C / gas mark 6.
  2. Heat the butter and oil in a casserole dish and add the onion, cook until soft.
  3. Add the sausages and brown the outsides, remove and set aside.
  4. Stir the flour, mustard power and stock cube into the oil for 2 minutes and then pour in the white wine.
  5. Bubble through for a minute and then add the stock. Stir to combine into a sauce, season well and simmer for 5 minutes.
  6. Chop the sausages and stuffing into chunks and mix into the sauce along with the crème fraiche, turkey, mustard and parsley.
  7. Crumble the potatoes over the top and scatter with grated cheese. Bake for 40 minutes.
  8. Make sure the potatoes are nice and crispy and serve.