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  • Catherine Myburgh

Savoury Turkey Mince

Savoury turkey mince has to be one of my top recipes to meal prep. It’s healthy, high in protein, easy to make, lower in saturated fat than regular beef or lamb mince and just incredibly tasty & versatile.



RECIPE | Serves: 4 | Cook time: approximately 25-30 minutes

Ingredients:

  • 500g lean turkey mince

  • 500g tomato passata

  • 1-2 tsp. olive oil (optional for frying)

  • 1 onion (finely chopped)

  • 2-3 minced garlic cloves or sub ½ tsp. garlic granules

  • 2 tbsp. store-bought basil pesto

  • 1 tbsp. Italian herbs

  • 1 (400g) tin beans of choice (i.e. kidney, cannellini, black beans, lentils etc.)

  • Vegetables of choice: aubergine, bell pepper, corn, mushrooms etc.

  • ½ the juice of a lemon

  • Salt and pepper to taste


Method:

  1. Start by prepping the veg, finely dice the onion, cube the aubergine and slice up the bell pepper and mushrooms.

  2. Drain and rinse beans of choice.

  3. Add a dash of olive oil (optional) to a large saucepan, as well the onion, garlic, bell pepper and mushrooms. Sauté until caramelised (approximately 5-10 minutes).

  4. Add the turkey mince along with the Italian herbs and continue to cook, stirring until evenly browned.

  5. Now add the passata, chopped aubergine, beans and corn. Give everything a good stir and allow to simmer on a low heat for approximately 20 minutes or until the aubergine is soft and the sauce has thickened.

  6. Stir in 2 tbsp. of basil pesto, ½ the juice of a lemon and season to taste.

  7. Serve alongside absolutely anything of choice and enjoy!


Serving suggestions:

  • Fresh herbs and greens: flat-leaf parsley, basil, wild rocket, baby spinach, lettuce etc.

  • Starchy carbohydrates and grains: pasta, wholegrain/sourdough/rye bread, jacket potato, rice, quinoa etc.

  • Something creamy & cheesy: avocado, ricotta, parmesan, nutritional yeast etc.



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