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We are well into comfort food season here at The Kitchen Shed so I am trying to recreate those classing warming dishes in a healthier way.
We didnt eat a lot of shepherds pie/cottage pie when I was growing up, but my mum did often make savoury mince and mashed potato, a sort of deconstructed shepherds pie. It was lush and still one of my favourite mum cooked meals.
This turkey and lentil mince is just as savoury and satisfying but a lot leaner and cleaner. Packed with healthy nutrient rich veggies and cooked in homemade chicken stock, you cant get much more wholesome than that!
Clean Eating Turkey Lentil Savoury Mince
By Published:
- Yield: 4-6 Servings
We are well into comfort food season here at The Kitchen Shed so I am trying to recreate those classing warming dishes in a healthier …
Ingredients
- 1 teaspoon Oil of choice I used Avocado oil
- 1 Onion diced
- 1 Celery Stalk finely sliced
- 500 grams Turkey Thigh Mince
- 150 grams Closed Cup Mushrooms sliced
- 1 Tablespoon Tomatoe Puree
- 1 handful Kale finely sliced
- 2 Cloves of Garlic
- 500 ml Stock I used homemade chicken stock
- 1 pinch Black Pepper
- 1 tin/carton Cooked Lentils
- 200 grams Pre Cooked Carrots
Instructions
- Place the oil, onion and celery into a saucepan and soften over a medium low heat for 3 minutes.
- Add the turkey mince and cook until it is no longer pink.
- Add the mushrooms and kale and cook for a further 3 minutes.
- Add the tomato puree and garlic and stir. Pour in the stock and add the salt and pepper.
- Bring to the boil, then turn the heat to medium and allow to bubble for 15 minutes.
- After 15 minutes, add the lentils and cooked carrots and cook for a further 5 minutes.
- Serve with potatoes and steamed green veggies.
