Turkey and bean bake

Turkey, leek and bean bake

Category: Main meal | Serves: 3-4

Prep time: 30 minutes | Cooking time: 25 minutes


2 medium leeks, trimmed, washed, sliced

85g (30z) button mushrooms, sliced

1 bouquet garni

15g (1/2 oz) sunflower spread

15g (1/2 oz) plain flour

200ml (7fl oz) semi skimmed milk, plus a dash for the potatoes

1 tsp Dijon mustard

3 tbsp snipped fresh chives or parsley

Freshly ground black pepper, to taste

115g (4oz) cooked skinless, boneless turkey, diced

115g (4oz) canned beans (rinsed and drained weight), such as borlotti, flageolet or red kidney beans

280g (10oz) cold, cooked mashed potatoes

  1. Preheat oven to 200C/fan 180C/gas mark 6. Lightly grease 850ml - 1.2 litre (1 1/2 - 2 pint) ovenproof dish. Steam leeks and mushrooms with Bouquet garni over a pan of gently boiling water for about 10 minutes or until just tender. Remove from heat and discard bouquet garni. Drain vegetables well. Set aside.
  2. Place sunflower spread, flour and milk in a saucepan. Heat gently, whisking, until sauce comes to the boil and is thickened and smooth. Simmer gently for 2 minutes, stirring. Stir in mustard, 2 tablespoons of the herbs and black pepper to taste. Stir in cooked vegetables, turkey and beans.
  3. Spoon into prepared ovenproof dish. Combine mashed potatoes, remaining herbs, black pepper and a dash of extra milk; mix well. Spoon mash on top of turkey mixture, covering it completely. Bake in oven for about 25 minutes or until topping is golden brown. Serve with cooked green vegetables.

Nutritional information

Turkey Leek Bean Bake