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- 500g kg turkey mince
- 300g g mushrooms
- 310 g sweetcorn
- 1 x onion
- 1 L chicken stock
- 1 whole bunch x garlic
- 1 handful black pepper
- 1 cup chicken and sweetcorn soup
- 2 tspn olive oil
Fry the diced onion and entire garlic bulb in olive oil (grate the garlic cloves first) after a couple of minutes, add the turkey mince and fry until browned.
Add the chopped mushrooms as well as 1 litre of chicken stock and 1 cup of chicken and sweetcorn soup mix (pre make it with water first).
Add a really generous amount of cracked fresh black pepper and after bringing it to the boil leave it to simmer until all the liquid has evaporated into the meat.
Stir through some sweetcorn at the end. Add more blackpepper to season if necessary.
Serve with some mashed potatoes and sweet green peas.
Leftovers can be made into homemade flaky pastry pies or served with rice or pasta its even tastier the following day!