Lunch/Dinner
Turkey and Pepper Cobbler
Description
This was a recipe I put together on a wet Bank Holiday (no surprises!) and a pack of frozen turkey mince lurking in the back of the freezer. I do struggle a little with turkey mince as you really do need to pack a lot of flavour and slow cooking in to this beast to really get a tasty dish. However, it's such a fantastic low fat, high protein meat though (and cheap!) that I must admit, I do like to buy it, so I'm happy to take on the challenge I reckon.
I was a little reluctant to get the mince out to be honest that day as we had been out all day and there wasn't a huge amount of time for slow cooking. However, it had a been a weekend of quick meals, sugary snacks and indulgent get togethers over the weekend though so I kind of accepted a "nutritious family meal" was on the cards. So, out the minced turkey came and it was well defrosted by the time I had decided on how I would pack a punch in to it.
"No chilli mum" was the call from the living room, which after experiencing a rather hot pulled lamb and harissa flatbread (thank you Jack and Alice, wonderful lunch!) that I was happy to adhere to the request. Hmm, flavour punch to turkey and no chilli? Out came my new store cupboard favourite - dried celery. A deeply savoury addition that I was going to team up with some garlic salt, dried marjoram and the usual swiss bouillon stock powder. A green pepper, fresh garlic, onion, tomatoes and mushrooms would be joining the turkey in a good half hour in the oven and then the comfort we were all after - a cheesy, herb cobbler topping, would be added for another good baking!
The cobbler was a cheesy, satisfying meal that the whole family enjoyed, briefly removing them from the frustration of the wet trampoline and imminent wet dog walk. I think varying the good quality protein choices you consume is a great habit to get in to and we certainly consume many forms of protein here - both plant and meat based. Cook up this cobbler when you fancy a light but wonderful cuddle from your plate.
Recipe & Instructions
- 400g turkey mince
- 1 onion chopped
- 2 garlic cloves crushed
- 1 green pepper chopped in to large chunks
- 1 tsp dried celery
- 1 tsp dried marjoram
- 2 tsps swiss bouillon stock powder
- 1 tin tomatoes (400g)
- 2 tbsp tomato paste
- 1 tsp sugar
- 1 tsp salt
1/2 tsp olive oil
Cobbler
- 225g plain flour
- 1 tbsp baking powder
- 3 tbsp sunflower spread or butter
- 1 tsp dried marjoram
- 1 tsp dried mixed herbs
- 1 tsp sea salt
- 50g cheddar cheese (reserve a small handful)
- 3-4 tbsp milk of choice
Heat the olive oil in a casserole dish. Add the onion and garlic and cook gently until softened, with no colour. Add the turkey mince and brown, breaking up. Add the mushrooms and stir until softened. Add all the the other ingredients and bring to a boil. If you want, you can add this to a slow cooker now and leave all day. Alternatively, add a splash more water to loosen and simmer or put in to the oven for at least 30 minutes.
Meanwhile, make the cobbler by mixing the flour, baking powder, dried herbs, salt and cheese (reserve some) together. Rub the butter or spread in to the dry mixture until evenly distributed. Use enough milk to make in to a soft buy not sticky ball of dough. Roll out to a 2cm thickness and cut out small disks until all the dough is used up.
Remove the turkey mix from the hob of oven and place the disks of dough on top carefully. If using the slow cooker, you will need to put the mix in to an oven proof dish. Sprinkle over the reserved cheese. Place in an oven at 200 degrees for 25-30 minutes until the cobbler is cooked, browned and bubbling.
Serve with green vegetable of choice
Serves 4
Nutritional Value
Calories Per Serving - 555
Carbohydrate 67.6g
Protein - 36.6g
Fat - 17.1g