Recipe OF THE WEEK

ROAST POTATO, TURKEY, SAUSAGE AND STUFFING PIE

Serves 6

1tbsp olive oil or rapeseed oil

Knob of butter

1 large onion, halved and sliced

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

2tsp 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 bought

300g cooked turkey, shredded

1tbsp wholegrain mustard

100g low-fat crème fraiche

Small bunch parsley, chopped

800g leftover roast potatoes

20g mature cheddar, grated 1 Heat oil and butter in a large, shallow ovenproof casserole dish. Add the onion and cook for 10mins until really soft.

2 Push onion aside and add sausages, brown all over (unless already cooked).

3 Remove sausages and let cool. Stir in mustard powder, flour and stock cube for 1-2mins. Add white wine.

4 Bubble for 1 min, then add stock. Stir until smooth, season and bubble for 5 mins. Heat oven to 200C/180C fan/gas 6. 5 Cut sausages and stuffing into bitesized chunks, add to sauce with turkey, mustard, crème fraiche and parsley.

When bubbling, remove from the heat.

6 Crumble potatoes over top in large and small chunks. Scatter with cheese and bake for 40 mins. bbcgoodfood.com