Slow-Cooked Turkey & Vegetable Casserole

Ingredients

• 500 g turkey thigh mince
• 2 parsnips
• 2 carrots
• 1 onion
• 2 garlic cloves
• 600 ml chicken stock
• 1 tsp dried thyme
• 2 bay leaves
• 1 tbsp vegetable oil

Method

1. 1

   Peel and dice the parsnips and carrots into 2cm chunks. Dice the onion and mince the garlic.

2. 2

   Heat the oil in a large casserole over medium-high heat and brown the turkey mince well, breaking it up.

3. 3

   Add the onion and cook for 5 minutes, then add the garlic, thyme, and bay leaves.

4. 4

   Add the parsnips, carrots, and stock. Bring to the boil, then reduce to a low simmer.

5. 5

   Cover and cook for 40 minutes until the vegetables are tender and the broth is flavoursome.

6. 6

   Remove the bay leaves, season well, and cool before freezing in portions.