This dish is so good. It has all of my top three characteristics. It’s healthy, full of wholesome ingredients. It’s delicious, a great combination of taste and texture, and it’s convenient, it will not require complex cooking skills and hours of preparation. We use our vegetable stock in this one but you could use chicken stock or cottage bone broth if you prefer.

Ingredients
1 medium onion, diced
2 celery stalks, diced
2 carrots, diced
500g turkey mince
3 cloves garlic, minced
1 tbsp tomato purée
1 tbsp dried mixed herbs
500ml Carol’s Stock Market Vegetable Stock or Chicken Stock
1x (400g) tin chopped tomatoes
Salt & pepper
500g new potatoes, cut in halves
75g grated mozzarella

Serves
4-6

Method
Place a large saucepan over medium heat. Once hot, add a drizzle of olive oil then add the onion, celery, and carrots. Cook, stirring occasionally, until the veggies have softened, about 5-8 minutes.

Push the veggies to the side, increase heat to medium high, then add another drizzle of olive oil and add the turkey. Break the mince up as you brown it and mix with the veggies in the pan. Cook for about 5 minutes.

Stir in the garlic, tomato purée and dried herbs, along with a good pinch of salt and some pepper, cooking for another 1-2 minutes.

Add the chicken stock and tin of chopped tomatoes, mixing them through the mince.

Lower heat and leave to simmer until the sauce has thickened, about 20 minutes, stirring occasionally.

About halfway through the sauce cooking time, boil or steam the potatoes until fork tender. Once cooked, drain and then place potatoes in a large casserole dish. Cover with a clean kitchen towel & set aside until needed.

Once sauce has cooked down, taste for seasoning and add more salt and pepper if needed, then spoon the sauce over the potatoes. Sprinkle cheese over the top then place under a hot grill until cheese is melted and bubbling. Serve hot.