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

Nutritional Information:

Each 214g serving contains (excludes serving suggestion)

KCal: 223
Carbs: 11.6g
Fibre: 4.2g
Protein: 28.2g
Fat: 7.2g
(Medium)
Saturates: 2.1g
(Low)
Sugars: 7.8g
(Low)
Salt: 0.64g
(Low)
Fruit/Veg Portion: 2

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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.