English-Style Turkey Stew
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English-Style Turkey Stew

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!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

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


14 g

Parsley and Thyme

113 g


Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp


1.33 tbsp



Nutrition Values

Calories626 kcal
Fat32 g
Saturated Fat12 g
Carbohydrate54 g
Sugar9 g
Dietary Fiber8 g
Protein34 g
Cholesterol140 mg
Sodium1310 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Pot
Slotted Spoon
Medium Bowl
Measuring Cups


Roast potatoes

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.

Cook Turkey

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.

Start stew

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.

Finish stew

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.

Finish and serve

Add roasted potatoes to stew. Stir to combine. Divide stew between bowls. Sprinkle parsley over top.