English-Style Turkey Stew
with Roasted Potatoes
Grab a woolly sweater and throw a log on the fire. It's time to get cozy with a classic turkey and potato countryside stew. Tonight's version is studded with green peas and we've even added mushrooms to make it extra hearty!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
2 unit
Garlic, cloves
2 tbsp
All-Purpose Flour
(Contains Wheat)
300 g
Yellow Potato
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
113 g
Green Peas
2 tbsp
Tomato Sauce Base
1 unit
Chicken Broth Concentrate
113 g
Mirepoix
14 g
Parsley and Thyme
113 g
Mushrooms
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
1.33 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast potatoes in the middle of the oven until golden-brown and tender, 25-28 min.
Meanwhile, quarter mushrooms. Roughly chop parsley. Peel, then mince or grate garlic. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems, then finely chop.
Heat a large pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Using a slotted spoon, transfer turkey to a medium bowl. Carefully discard fat from the pot.
Add 2 tbsp butter (dbl for 4 ppl) to the same pot, then mirepoix, mushrooms, thyme and garlic. Cook, stirring occasionally, until mushrooms soften slightly, 3-4 min. Add soy sauce, tomato sauce base, turkey and any juices from the bowl. Stir to combine. Sprinkle flour over top. Cook, stirring often, until flour coats veggies and turkey, 1-2 min.
Add broth concentrate, peas and 1 1/2 cups water (dbl for 4 ppl). Season with salt and pepper. Bring to a boil over high. Once boiling, reduce the heat to medium-low. Cook, stirring often, until stew thickens slightly, 4-6 min.
Add roasted potatoes to stew. Stir to combine. Divide stew between bowls. Sprinkle parsley over top.
