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Serves 4
Syns per serving: FREE
1kg floury potatoes, such as Maris Piper or King Edward, peeled and chopped
Low-calorie cooking spray
1 onion, finely sliced
2 large carrots, finely chopped
2 celery sticks, finely chopped
1 red pepper, deseeded and finely chopped
500g lean turkey mince (5% fat or less)
2 tbsp tomato purée
1 tbsp Worcestershire sauce
300ml chicken stock, made with 1 stock cube
1 head of broccoli, chopped into florets
Boil the potatoes for 20 minutes until really tender. Drain well, steam dry over a low heat, then mash.
While the potatoes are boiling, spray a large, non-stick frying pan with cooking spray and put over
a medium-high heat. Add the onion, carrots, celery and pepper, and fry for 10 minutes until softened, adding a splash of water to stop them sticking. Add the mince and fry until browned all over. Add the tomato purée, Worcestershire sauce and stock, season well and bubble for 20 minutes. While
the mince is cooking, preheat your oven to 200°C/fan 180°C/gas 6.
Tip the mince into a medium ovenproof dish, top with the mashed potato and spritz with cooking spray. Bake for 25-30 minutes until golden and bubbling, then leave to stand for 5 minutes. Boil the broccoli while it’s standing, then drain. Divide between 4 and serve straight away
This recipe is from the latest issue of Slimming World magazine which features more than 100 recipes and food ideas. Go to www.slimmingworld.co.uk/magazine to find out where to buy or subscribe