Name: Turkey and mushroom mince
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 6
Ingredients: 1 tsp sunflower oil; 3 onions, finely chopped; 3 carrots, finely diced; 500g turkey thigh mince; 250g mushrooms, sliced; 1 stick celery, finely diced; 1 heaped tbsp plain flour; 1 low-salt chicken stock cube dissolved in 500ml boiling water; good pinch white pepper; 2 tsp reduced-salt soy sauce

Quick savoury mince in a rich gravy.

Serves

Prep

5 minutes

Cook

15 minutes

Each 214g serving contains (excludes serving suggestion)

KCal

223

Carbs

11.6g

Fibre

4.2g

Protein

28.2g

Fat

7.2g

Saturates

2.1g

Sugars

7.8g

Salt

0.64g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

1 tsp sunflower oil

3 onions, finely chopped

3 carrots, finely diced

500g turkey thigh mince

250g mushrooms, sliced

1 stick celery, finely diced

1 heaped tbsp plain flour

1 low-salt chicken stock cube dissolved in 500ml boiling water

good pinch white pepper

2 tsp reduced-salt soy sauce

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Method

Step 1

Heat the oil in a pan. Add the onions and carrots and cook 4-5 minutes until the onions start to brown.

Step 2

Add the turkey mince, mushrooms and celery. Cook for 4-5 minutes, breaking up any clumps of mince with a wooden spoon.

Step 3

Sprinkle over the flour and mix well so that everything is coated. Gradually pour in the stock stirring continuously until it starts to thicken.

Step 4

Add the pepper and soy sauce, stir and reduce the heat to low. Cover and simmer gently for 3-4 minutes.

Recipe tips

Ideal served with leafy green vegetables and baked sweet potatoes.
This works well with pork, beef or lamb mince.
For a vegan version use a vegan alternative in place of mince and a vegetable stock cube.
To make a low-fat pie, put the mince in a pie dish and top with 4 sheets of filo pastry lightly brushed with 2 tsp rapeseed oil and bake for 7-10 minutes.
Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat thoroughly until piping hot throughout.