Roast potato, turkey, sausage & stuffing pie

Roast potato, turkey, sausage & stuffing pie

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(9 ratings)

Prep: 10 mins Cook: 1 hr, 10 mins


Serves 6

This easy pie has all the best bits from Christmas dinner in one: turkey, stuffing, sausage and roasties. Bake until golden brown and tuck in!

Nutrition and extra info

Nutrition: per serving

  • kcal605
  • fat25g
  • saturates8g
  • carbs57g
  • sugars7g
  • fibre7g
  • protein30g
  • salt1.8g
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  • 1 tbsp olive oil or rapeseed oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 large onion, halved and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 sausages or 8 chipolatas (leftover pigs in blankets are fine too)
  • 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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 1 tbsp wholegrain mustard
  • 100g low-fat crème fraîche
  • small bunch parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 800g leftover roast potatoes



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 20g mature cheddar, grated


  1. Heat the oil and butter in a large, shallow ovenproof casserole dish. Add the onion and cook for 10 mins until really soft. 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).

  2. 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 butter for 1-2 mins, then add the white wine. Bubble for 1 min, scraping the bottom of the dish to release any tasty bits, then add the stock. Stir to make a smooth sauce, season and bubble for 5 mins. Heat oven to 200C/180C fan/gas 6.

  3. 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 your hands over the top of the filling, so you have some larger and smaller chunks. Scatter with cheese and bake for 40 mins until the potatoes are crisp and the filling is bubbling around the edges.

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Comments, questions and tips

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26th Dec, 2018
This is quite possibly my favourite part of Christmas! This is the third year I’ve made this, and believe me, everyone agrees it’s equally (if not more so!) as tasty as the main event. I always cook double roasties, pigs and stuffing just to use in this excellent recipe. It’s bascially just a pie topped with roast potatoes, so nothing clever, but absolutely delicious nonetheless. Complete winner in this family!
26th Dec, 2016
Made this on Boxing Day and so tasty! I did add all the leftover veg as well. Really satisfying
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