to make sweet potato and turkey layered casserole, you’ll need:
- 2 large sweet potatoes
- 500g turkey mince (or use beef mince, and yeah, you’ll get plenty in our box below)
- 250g bacon medallions (you’ll get some in any of our musclefood deals!)
- 1 cauliflower, cut into florets
- 50ml almond milk (this works out at less than 1/3rd of a syn – I didn’t count it but you can if you like)
- 4 tbsp quark
- 1 onion, finely diced
- 150g mushrooms, chopped
- salt
- pepper
to make sweet potato and turkey layered casserole, you should:
- begin by peeling the sweet potatoes and cut into chunks, and add to a pan of boiling water, cook until tender and drain
- in another pan meanwhile, cook the bacon under a hot grill until crispy – when done, remove from the under the grill and set aside
- great – now preheat the oven to 180 degrees
- cook the cauliflower florets in a pan of boiling water, for about 7 minutes (or until tender)
- over a sink, drain the cauliflower and put into a food processor (or blender)
- completely blend with half of the almond milk, a load of black pepper and half of the quark – blend until smooth and set aside
- kindly do exactly the same with the sweet potato, but add parmesan if you want rather than peppers
- in a large frying pan, add a little oil and cook the turkey mince
- now, once the mince starts to brown, add the onions and mushrooms to the pan and keep stirring every now and again
- mainly a job of layering now – in a large ovenproof dish (pyrex is best!) spoon half of the mince mixture and spread out to a thin layer
- yes, add all of the cauliflower mix and spread out, then add the remaining meat mixture followed by the sweet potato
- bake in the oven for 30 minutes
- usually, we chop or crumble the bacon into little pieces and spread over the dish when cooked
- masses of casserole for everyone – serve!