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Roast potato, turkey, sausage & stuffing Boxing Day pie
Published 17 Dec 2020
Category : Gourmet
Type : Main course
Difficulty : Beginner
Directions : 0 minute
Cooking time : 0 minute
Price range : Cheap
Ingredients 0 Number of people
1 TB olive or rapeseed oil
Knob of butter
1 large onion, halved and sliced
6 sausages or 8 chipolatas*
2 tsp English mustard powder
50g plain flour
1 chicken stock cube, crumbled
150ml white wine
500ml chicken stock or leftover gravy
6 stuffing balls, leftover or shop-bought
300g cooked turkey, shredded
1 TB wholegrain mustard
100g low-fat crème fraîche
Small bunch parsley, chopped
800g leftover roast potatoes
20g mature cheddar, grated
Directions
- Heat the oil and butter in a large, shallow overproof casserole dish. Add the onion and cook for 10 minutes until soft. Push the onion to one side of the dish and add the sausages, browning them on all sides (skip this step if using cooked leftovers).
- Removed 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 minutes, then add the white wine. Simmer for 1 minute, scraping the bottom of the dish to release any tasty bits, then add the stock. Stir to make a smooth sauce, season and simmer for 5 minutes. Heat over to 200C/180C fan/gas 6.
- Cut the sausages and stuffing into bite-sized chunks, add to the sauce with the turkey, mustard, crème fraîche and parsley. When bubbling, remove from the heat. Crumble the potatoes in hands over the top of the filling, to achieve some larger and some smaller chunks. Scatter with cheese and bake for 40 minutes until the potatoes are crisp and the filling is bubbling around the edges.
Notes/Tips
*leftover pigs in blankes can be used as well
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