Chicken & turkey· DF

Turkey, Leek & Parsnip Hotpot Mince

Name: Turkey, Leek & Parsnip Hotpot Mince
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: British
Ingredients: 500g turkey mince (2% fat); 300g parsnip, 1cm dice; 200g carrot, 1cm dice; 150g swede, 1cm dice; 120g leek, sliced; 15g (1 tbsp) ground linseed; 10ml rapeseed oil; 2 cloves garlic, crushed; 5g yeast extract; 10g cornflour; 4g dried sage and thyme; 2 cubes stock cube; 500ml water

A cosy, Lancashire-style turkey mince with parsnip, swede and leek in a sage and thyme gravy.

makes 20 blocks, about 34p each

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BatchJoy

batchjoy.com/recipes/turkey-leek-and-parsnip-hotpot-mince/

Illustration of a bowl of Turkey, Leek & Parsnip Hotpot Mince

Time: 1 hr15 min prep · 45 min cook
Makes: 20 blocks
Cost per blockPer block: 34p
Calories per blockCalories: 60 kcal
Fibre per blockFibre: 1.6g

You’ll need

Batch size

blocks

500gturkey mince (2% fat)
300gparsnip, 1cm dice
200gcarrot, 1cm dice
150gswede, 1cm dice
120gleek, sliced
15g (1 tbsp)ground linseed
10mlrapeseed oil
2 clovesgarlic, crushed
5gyeast extract
10gcornflour
4gdried sage and thyme
2 cubesstock cube
500mlwater

Allergens: none of the 14 major allergens in the ingredients as listed. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Topped with sliced potato and baked, hotpot-style · With mash and green beans · Over a jacket potato

Method

Step 1: Brown the turkey in the oil for 8 minutes.
Step 2: Add the leek, carrot, parsnip and swede and cook for 8 minutes, adding the garlic for the last minute.
Step 3: Add the herbs, yeast extract and stock. Simmer, lid ajar, for 25 minutes until the veg are tender.
Step 4: Thicken with the cornflour mixed into 2 tbsp cold water, simmer 2 minutes, then stir in the linseed.
Step 5: Cool and freeze in 70g blocks.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	60	6.3g	5.8g	1.4g	1.6g	0.51g
Per 3 blocks	180	18.9g	17.4g	4.2g	4.8g	1.53g

Cook’s notes

Parsnip is one of the most fibre-rich roots and is low in FODMAPs.
Leek is gentler on the gut than onion, so it's the only allium here apart from a little garlic.
Chicken mince works too.

Serve it

Topped with sliced potato and baked, hotpot-style · With mash and green beans · Over a jacket potato.

This is general guidance, not medical advice. IBS triggers vary from person to person, so talk to your GP or a registered dietitian before changing your diet.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 180 kcal and 18.9g protein before rice, bread or potatoes.

Turkey, Leek & Parsnip Hotpot Mince questions

What does the linseed do?

Ground linseed thickens the gravy a little more as it stands and adds a nutty flavour. If you don't have any, leave it out; the cornflour still thickens the gravy.

Can I use lamb mince?

Lean lamb mince makes it closer to a traditional Lancashire hotpot. Spoon off any excess fat after browning.

How do I make the hotpot topping?

Defrost the blocks in an ovenproof dish, layer thinly sliced potato over the top, brush with a little oil and bake until the potato is golden and tender.