ROAST POTATO, TURKEY, SAUSAGE & STUFFING PIE
Whether it’s extra cheese, turkey or Christmas pud, there are bound to be leftovers lurking in your fridge after the big day. This might be one of the things you love about Christmas dinner (it certainly is for me!), but it can be hard to think of new ways to use food up.
I like using leftover cheese in a pasta bake – the mix of cheeses works really well as you get a good depth of flavour.
All the best bits of a roast dinner can be made into a comforting pie, using leftover roast potatoes gives this a really crunchy, golden topping.
Chocolate and Christmas pudding sundaes are a family movie night fave, perfect for the quiet nights in between Christmas and New Year.
PREP: 10 MINS COOK: 50MINS SERVES 4
1 tbsp 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)
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 tbsp wholegrain mustard
100g low-fat creme fraîche
Small bunch parsley, chopped 800g leftover roast potatoes
20g mature cheddar, grated
PREP: 10 MINS COOK: 1 HOUR, 10 MINS SERVES 6
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). 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 mark 6.
Cut the sausages and stuffing into bitesized chunks, add to the sauce with the turkey, mustard, creme fraiche 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.