Turkey and Tomato Hot Pot
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 28 ozs waxy potatoes
- 2 Tbsps butter
- 2 Tbsps flour
- ⅜ cup dry white wine
- 2 cups milk
- 2 Tbsps Crème fraiche
- ½ cup grated Cheese (e. g. Emmental)
- Nutmeg (freshly grated)
- 4 cups ground Turkey
- 2 Tbsps olive oil
- 1 onion (finely diced)
- 1 clove garlic cloves (finely diced)
- 2 ½ cups canned Tomatoes (chopped)
- 1 Tbsp freshly chopped Fresh herbs (e. g. rosemary and marjoram)
- ¾ cup grated Cheese (e. g. Bergkäse)
- fresh Fresh herbs (to garnish)
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Cook the potatoes in boiling salted water for 12-15 minutes. Drain and allow to cool slightly.
3.
Melt the butter in a pan and sprinkle in the flour. Cook until slightly browned and then deglaze with the white wine. Bring to the boil and stir in the milk. Simmer for around 5 minutes over a moderate heat, stirring occasionally, until it has a thick, creamy texture. Stir in the crème fraîche and cheese, remove from the heat and season to taste with salt, ground black pepper and nutmeg.
4.
Fry the minced turkey in hot oil until it has a crumbly texture. Add the onion and garlic and fry for a few minutes, then stir in the tomatoes and simmer gently for around 10 minutes. Add the herbs and season to taste with salt and ground black pepper.
5.
Remove the skins from the potatoes and cut into slices approx. 1 cm thick. Layer in a casserole dish with the sauce and the minced meat, finishing with the sauce. Scatter the cheese on top and bake in the oven for 20-25 minutes until golden brown. Serve sprinkled with fresh herbs.
