Turkey breast and potato casserole with mushrooms and peppers

Ingredients for 6 servings:

• 800 g turkey breast, diced
• 500 g potatoes, diced
• 250 g mushrooms
• 2 bell peppers, red and yellow, diced
• 4 spring onions
• 1 cup crème fraîche
• 250 ml vegetable stock
• 200 g Gouda, grated
• 1 clove(s) garlic
• 4 tbsp olive oil
• 1 pinch of salt
• 1 pinch(s) sweet paprika powder
• 1 pinch(s) of pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Peel the potatoes and cut into bite-sized cubes. Boil in salted water for about 15-20 minutes. Clean the mushrooms and quarter or slice them depending on their size. Cut the bell peppers into bite-sized cubes and the spring onions into rings. Finely chop the garlic with a suitable knife. Wash the turkey breast and also cut into bite-sized cubes. Brown the turkey breast pieces in a pan with olive oil, season with salt, and season with sweet paprika. With this amount, it may be necessary to brown the meat in two batches to prevent it from overcooking. Then brown the mushrooms, spring onions, and bell pepper pieces in the pan. Add the garlic and pepper. Add the crème fraîche and vegetable stock and let it reduce slightly. Place the nicely browned turkey pieces in a casserole dish and mix with the potato cubes. Then pour the vegetable and mushroom mixture over the top and sprinkle with grated Gouda cheese. Bake at 180°C fan-assisted oven or 200°C top/bottom heat for about 20 minutes, until the cheese is nicely melted.