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Turkey Bolognese and potato traybake

Serves:

2

Cook Time:

30

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Notes

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Ingredients

  • 350g new potatoes, halved

  • Light olive oil

  • 1 tbsp. butter

  • 1 onion, finely diced

  • 1 stick celery, finely diced

  • 1 carrot, finely diced

  • 250g turkey thigh mince

  • 2 cloves garlic, crushed

  • 1 tbsp. tomato puree

  • 1 tsp. Worcestershire sauce

  • 1 tsp. dried oregano

  • 400g chopped tomatoes

  • 1 chicken stock cube

  • 50g grated mozzarella

  • Basil, to garnish

Method

  1. Preheat the oven to 180°C fan/200°C/gas mark 6.

  2. Place the new potatoes in a roasting tin, toss in a little oil, season, and roast on the top shelf for 15 minutes. Crush lightly with the back of a fork and roast for a further 15 minutes.

  3. While the potatoes are roasting, heat the butter in a deep frying pan or saute pan, and add the onion, celery and carrots. Fry over a medium heat for around 10 minutes, until softened.

  4. Turn the heat to high and add the turkey mince. Cook for 5 minutes, stirring and breaking up the mince, until brown.

  5. Add the garlic, tomato puree, Worcestershire sauce and dried oregano and cook, stirring regularly, for 2 minutes. Add the chopped tomatoes and crumbled stock cube, bring to a boil and simmer gently for 15 minutes, until the sauce has started to thicken.

  6. Put the grill on high. Spoon the bolognese over the potatoes in their tin, then sprinkle with the cheese. Grill until the cheese is melted and golden, and scatter with torn basil to serve.

Nutrition

kcal

497

fat

17.7

sat fat

7.4

carbs

44.5

sugars

10.8

fibre

8.6

protein

43.1

salt

7.3

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