Turkey & Leek bake

Turkey & Leek Bake

Ingredients:
500g Turkey breast
6 carrots
2-3 leeks
1 tin chicken & veg soup (or similar)
3 tsp chicken seasoning
1 tsp dried parsley
1 tsp dried thyme
1 chicken stock cube
2 tbsp flour
1 tin water
1 glass white wine
450g potatoes thinly sliced
Fry light
Butter/oil

Method:
Melt a little butter and oil in a pan (oil stops the butter burning). Chop and fry the leeks and carrots for 5 mins. (Add the herbs after a minute or two).
Dice the turkey breast and season then add to the pan. Brown the turkey.
Sprinkle in the flour and stir well. Cook for a couple of mins.
Add the wine and simmer for a couple of mins. Add the stock cube
Add the soup then fill the tin with boiling water (from the kettle is fine). Add to the pan. (Add a little more water if neccesary).
Simmer for 10 minutes
Transfer to oven on a low heat for around 40 mins.
Transefer to a baking dish and stand to cool for 5 mins.
Top with the sliced potatoes. Spray lightly with fry light.
Bake on a low heat until potatoes are golden brown.

Serves 6
Kcal: 305
Carbs: 38
Protein: 20