Tag Archives: turkey

Sweet Potato Turkey Shepherds Pie

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Ingredients

Filling

  • 1 lb turkey mince
  • 1 tbsp rapeseed oil/coconut oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 3 large carrots, chopped
  • 1 courgette, chopped
  • 1 pepper (half red/half yellow), chopped
  • 8 mushrooms, sliced
  • 2 heaped handfuls of spinach
  • 1 tbsp tomato pureé
  • 1 tin of tomatoes
  • mixed herbs
  • salt and pepper

Topping

  • 3 medium-large sweet potato peeled and diced
  • knob of butter
  • paprika

IMG_0306Method

  1. In a large bottom saucepot, on a medium heat, add the oil to the pan. Then add the onion and garlic and sauté until soft and translucent.
  2. Next add in the turkey mince and cook off until brown.
  3. Add in the carrots, courgette and mushrooms and cook for a further 2 minutes.  IMG_0308
  4. Next, slowly add in the tin of tomatoes (add a little water to tin to get excess out) and the tomato pureé. Add in the mixed herbs and a pinch of salt & pepper. Bring to boil, then lowering to a simmer for aprox 20 – 25 minutes.
  5. While that is simmering, you can boil the sweet potatoes until cooked and soft (approx 20-25 minutes).
  6. Lower the heat of the mince pot and stir in the spinach, it will wilt slightly.
  7. Once the sweet potatoes are ready, drain out the water, add the butter and use a hand masher to mash the potatoes to a smooth mixture.
  8. Prepare an oven proof casserole dish, fill 2/3 of the way with the mince mixture and next spoon the sweet potato on top, using a spoon to spread out and evenly. Use a fork to scrape the top of the potatoes to make ridges and sprinkle with paprika.
  9. Bake for 20 minutes or until potatoes turn slightly golden.

Enjoy 🙂

Tee. X

Quinoa, Turkey & Veggie Bowl

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Ingredients

  • 1/2 cup quinoa
  • chicken/veg stock cube
  • 250g ground turkey
  • 1tbsp rapeseed oil
  • 1/3 cup grated carrot
  • 1/3 cup sliced red pepper
  • 1 cup broccoli
  • black pepper
  • garlic powder

Method

  1. Place water, quinoa and stock cube in a saucepan. Bring to a boil. Cover and cook for 15 minutes.
  2. In a saucepan at medium heat, add the rapeseed oil and ground turkey, stir to separate the turkey while cooking. Cook for 5 minutes. Add the red pepper, carrots, broccoli, pepper and garlic powder. Cook for 3 minutes.
  3. Remove from heat, add the quinoa. Mix together.

Serve in a bowl and enjoy 🙂

Tee x

Turkey Steaks with a Ginger Lemon Honey Sauce, Steamed Broccoli & Sweet Potato Mash

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Had this dinner one evening I was fighting off a flu as it’s the perfect dinner to fight off a flu and help your immune system. This meal is a great source of antioxidants, vitamin A and C from the sweet potato, broccoli, lemon and honey. The honey and ginger also provide antibacterial, anti inflammatory and antiviral properities 😉 Ok enough nutrition facts – now go make it! 😛

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Ingredients

  • 1 large sweet potato
  • rapeseed oil
  • 1 tsp ground cumin
  • 4 turkey breast steaks
  • 1 tsp ground ginger
  • 2 tsp finely grated lemon rind
  • 125ml (1/2 cup) chicken stock
  • 2 tbsp fresh lemon juice
  • 1 1/2 tbsp honey
  • 1 tbsp cold water
  • 1 tsp cornflour
  • steamed broccoli, to serve

Method (Serves 4)

  1. Place sweet potato in a saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 15 minutes or until tender. Drain. Heat the pan over medium heat. Spray with oil. Add cumin. Cook, stirring for 30 seconds or until aromatic. Add the sweet potato. Use a fork to mash.
  2. Meanwhile, heat a non-stick frying pan over medium-high heat. Spray with oil. Cook turkey for 2-3 minutes each side or until cooked through. Transfer to a plate. Reduce heat to medium. Spray with oil. Add ginger and lemon rind. Cook, stirring, for 1 minute or until aromatic. Add stock, lemon juice and honey. Combine water and cornflour in a bowl. Stir into stock mixture. Bring to boil. Simmer, stirring, for 3 minutes or until reduces slightly. Add turkey. Cook for 1 minute or until heated through.
  3. Divide mash, turkey and broccoli among serving plates. Top with sauce.

Enjoy 🙂

Tee x

Turkey Meatballs

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Ingredients

  • 2 tbsp rapeseed oil
  • 1 small zucchini, finely chopped
  • 1 red pepper, finely chopped
  • 1 yellow pepper, finely chopped
  • 3 large garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1.5 lbs ground chicken (or turkey)
  • 1/4 cup fresh parsley, chopped
  • 1 large egg
  • 1/2 cup breadcrumbs
  • 1/2 cup parmesan cheese

Method

  1. Heat the rapeseed oil on high in a large skillet. When oil gets hot, toss in the zucchini, peppers, garlic, red pepper flakes and pepper to taste. Cook for 5 minutes, transfer to a dish and allow to cool.
  2. In a large bowl, mix the ground chicken, cooled veggies, parsley, egg, breadcrumbs and cheese (Add some extra red pepper flakes if you like it spicy).
  3. Place some baking parchment/tin foil on a baking tray.
  4. Form your meatballs and place on the tray. If mixture is too sticky to handle, coat your hands with rapeseed oil.
  5. Lightly drizzle a large pan with rapeseed oil and cook the meatballs in batches – for about 5 minutes per side, on medium low heat. You can crack one open to make sure they are cooked through. You may also bake them at 200°C for 20 minutes.

Makes between 20-30 meatballs depending on the size you make them!

Serve with tomato sauce/spaggetti/quinoa/spinach/salad/sweet potato fries and sweet’n sour sauce goes well with them too 😀

Enjoy 🙂

Tee x