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Christmas dinner leftovers?  This Roast potato, turkey, sausage and stuffing pie is easy! Just bake until golden then tuck in.

Ingredients

1 tbsp olive oil, knob of butter, 1 onion, 8 leftover pigs in blankets, 2tsp English mustard powder, 50g plain flour, 1 stock cube, 150ml white wine, 500ml leftover gravy, 6 stuffing balls, 300g cooked turkey (shredded) 1 tbsp wholegrain mustard, 100g creme fraiche, small bunch parsley, 800g leftover roast potatoes, 20g mature cheese.

Method 

  1. Heat oil and butter, add chopped onion and cook for 10 mins until softened. Stir in the mustard powder, flour and stock cube and cook for 2 minutes.
  2. Add the white wine and let bubble for 1 minute then add the gravy, season and stir to make a smooth sauce. bubble for 5 mins.
  3. Heat the oven to 200ºC/180C fan/gas 6
  4. Chop the pigs in blankets and stuffing balls into bite-size chunks, add to the sauce along with shredded turkey, mustard, crème fraîche and parsley. When it begins to bubble remove from heat.
  5. Transfer into a shallow ovenproof casserole dish, Crumble the potatoes over the top, scatter with cheese and bake for 40 minutes until potatoes are crisp and filling is bubbling around the edges.

 

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