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Turkey and mushroom mince

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Quick savoury mince in a rich gravy.
Serves
6
Prep
5 minutes
Cook
15 minutes
Each 214g serving contains (excludes serving suggestion)
KCal
218
Carbs
12.00g
Fibre
3.70g
Protein
34.50g
Fat
2.80g
Saturates
0.60g
Sugars
8.10g
Salt
0.40g
Portion Fruit & Veg
2
Ingredients
Ingredients
1 tsp oil
3 onions, finely chopped
3 carrots, finely diced
500g minced turkey
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
Method
  1. Heat the oil in a pan. Add the onions and carrots and cook 4-5 minutes until the onions start to brown.
  2. Add the turkey mince, mushrooms and celery. Cook for 4-5 minutes, breaking up any clumps of mince with a wooden spoon.
  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.
  4. Add the pepper and soy sauce, stir and reduce the heat to low. Cover and simmer gently for 3-4 minutes.
Chefs 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 vegetarian 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.
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