Turkey, Bacon & Thyme Hotpot

chicken
900g potatoes, peeled and cut into chunks
1tbsp Olive Oil
2 leeks, sliced
250g smoked back bacon, all visible fat removed and chopped
450g British turkey breast fillet, cut into pieces
A small handful of fresh thyme,
chopped 200g mushrooms, sliced
285ml chicken stock
1 level tbsp chicken gravy granules
425g carrots, cut into sticks
Salt and freshly ground black pepper
  • Place the potatoes in a large saucepan of water and bring to the boil. Cover, then cook for 20 minutes, until tender.
  • Meanwhile, add the olive oil to the pan, then cook the leeks and bacon for 5 minutes over a high heat. Add the British turkey, thyme and mushrooms and continue to cook over a high heat for a further 5 minutes. Add the stock and bring to the boil. Stir in the gravy granules, cover and cook gently over a low heat for 5 minutes.
  • Drain the potatoes in a colander and leave to steam dry for a few minutes. Meanwhile, cook the carrots in a pan of water for 5 minutes.

I add the carrots and the unpeeled boiled potatoes to the pot. Alternatively you can mash the potato

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