- 1kg potatoes , chopped
- 25g butter
- 300g frozen pepper
- 1 onion , chopped
- 500g pack turkey mince
- 1 red chilli , deseeded and chopped
- 1 tbsp smoked paprika
- 200ml hot chicken stock
- STEP 1
Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of salted water for 12-15 mins or until tender. Drain well, then return to the pan and allow to steam for 3 mins. Add some seasoning and the butter, then roughly mash with a fork and set aside until later.
- STEP 2
Meanwhile, cook the peppers and onion in a large pan for 5 mins – the water in the peppers should stop them sticking. Stir in the turkey mince, chilli and paprika and cook until browned. Pour in the stock, then bubble for 10 mins until thickened. Transfer the turkey mince into an ovenproof dish, top with the mash and cook for 30 mins or until golden and bubbling.
USING UP LEFTOVER FROZEN PEPPERS
Pepper & tomato soup for 2
Heat 1 tbsp olive oil in a medium-sized
pan. Tip in 250g pack cherry tomatoes,
halved, and cook for 5 mins until
softened. Pour in 250ml hot stock,
200g frozen peppers and seasoning,
then bring to the boil.
Remove from the heat, then blend with
a stick blender until smooth. Serve with
Goes well with
Recipe from Good Food magazine, October 2011