Let's catch up over dinner...
Now... What's new?
Turkey and Pepper Bake
(adapted from BBC Good Food)
See the link above for full methodology, but you shouldn't get stuck - this is a simple one. Great reviews all round from the girls - cheap, easy and minimal effort.
3 large potatoes/250g grams per person
300g frozen peppers
500g turkey mince
1 heaped dsp parika
1 flat dsp cayenne pepper/chilli powder (adjust to desired spice level)
Optional: Cheese for topping
- Heat the oven to 200 degrees C.
- Cut potatoes in to chunks (no need to peel - just clean) and cook in boiling water until done. A sharp knife should go through the potato with no resistance. At this point drain and leave to the side.
- Simultaneously fry the onion and peppers in a large pan or wok for 3-4 minutes until onions look transparent. No need for oil as the frozen peppers provide sufficient water.
- Add the turkey mince to the pepper pan and fry together until mince is cooked and browning.
- Add the herbs and stock to the turkey pan and mix well.
- Mash the potato to your preference - either with a little excess stock, a splash of milk or a knob of butter, or a combination. Season your mash.
- In an overproof dish* pour the meat in the bottom, followed by the mash, which is to be spread in an even layer. If you're adding cheese then grate some directly on top of the mash - I've left quantity ambiguous, because let us be honest here... no-one measures the cheese on top of pies.
- Cook uncovered in the oven for 30-40 minutes until the mixture is nicely bubbling and the cheese is browning.
*You make want to use a pyrex dish, a rectangular ceramic dish or an over safe dish of some description - please don't melt plastic handles!