Turkey Mince Casserole
This guy is so deceiving in his looks! The taste is other-worldly.

Casserole ingredients:
500g Turkey mince
1 medium sweet potato, peeled and grated
1 large eggplant, cut into 2cmx2cm cubes
½ cup of onion, diced
3 garlic cloves, minced
400g can of tin tomatoes, drained
4 tablespoons tomato paste
1 teaspoon salt
½ teaspoon pepper
½ teaspoon tarragon
¼ teaspoon chilli powder
¼ teaspoon cumin
¼ teaspoon oregano
¼ teaspoon cardamom
Sauce ingredients:
1 ½ tablespoons extra virgin olive oil
1 cup almond milk
2 tablespoons coconut flour
Method:
Preheat oven 180°C and coat the inside of an 8x8 inch square casserole in some cooking fat (ghee, butter, EVOO)
Heat a large skillet over medium heat and add turkey mince, garlic and onion, breaking up the meat as it browns
Once browned, stir in the tomato paste and tomatoes to combine with the turkey
Add sweet potatoes and continue cooking until slightly softened
Place chopped eggplant in a bowl with all seasonings and toss to combine
Layer the eggplant on the bottom of the casserole dish, then top with turkey and sweet potato mixture
Place in the oven and bake for 15 minutes
While baking, make the sauce. Add olive oil with the coconut flour to a small pot and begin heating
Stir 1 minute until it thickens and starts to brown then reduce to medium high heat
Slowly add almond milk to the pot, whisking as you stir
Continue whisking another 10 minutes until the sauce reduces
Remove the casserole from the oven and top with the sauce from the pot
Place the casserole back in the oven to cook another 40-45 minutes until the top of the casserole has browned
Remove from the oven, top with more tarragon, and slice into desired pieces
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