John Myers
Contents
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Ingredients
- 400 g Potatoes
- 450 g Turkey
- 500 g Mushrooms
- 1 Onion
- 1 Clove of garlic
- 3 El Parsley Tk
- 2 El Flour
- 600 ml Chicken broth
- Salt
- Pepper
- 2 Tl Oil
Instructions
- Boil potatoes in their skins, let cool and cut into slices.
- Dice turkey, onions and garlic, slice mushrooms
- Fry the turkey in a saucepan (preferably a casserole if you have) with 1 teaspoon of oil that is lightly browned, then take it out and set aside.
- Put the mushrooms in the pot and fry for about 5 minutes so that they get color.
- Add the garlic, onions and 2 tablespoons of Tk parsley and stir in.
- Add flour and add 2min. Cook at the same time, gradually deglaze with the stock and bring to the boil, stirring constantly.
- Add the turkey again and bring to the boil again.
- If you have an ovenproof casserole, you can continue with it now, if not, put the mixture in a baking dish.
- Cover with the potato slices, drizzle with the remaining oil and season with salt and pepper.
- At 200 ° C approx. 25-30min. to bake.
- Sprinkle with parsley and serve immediately.
- For my Weight Watchers friends, one serving is a staggering 6pp.
Nutrition
Serving: 100gCalories: 62kcalCarbohydrates: 9.3gProtein: 1.4gFat: 2g
