Turkey & Leek Mince with Buttery Mash

This is comfort food, pure and simple. Turkey mince cooked with leeks in a light, creamy sauce, topped with buttery mashed potato. It's like a cottage pie but lighter and gentler on the stomach. Perfect for a cold evening.

Ingredients (Serves 4):

• 500g turkey mince
• 1 tbsp olive oil
• 2 leeks, sliced (green part only for low FODMAP)
• 2 garlic cloves, crushed
• 1 tbsp flour (any kind)
• 300ml chicken stock
• 1 tsp Dijon mustard (optional)
• Salt and pepper
• 4 large potatoes, peeled and chopped
• A knob of butter
• Splash of milk

Method:

1. Preheat oven to 200°C (180°C fan).
2. Boil the potatoes in salted water until tender. Drain, mash with butter and milk, and set aside.
3. Heat the olive oil in a large frying pan. Brown the turkey mince. Remove to a plate.
4. In the same pan, cook the leeks for 5 minutes until soft. Add the garlic and cook for 1 minute.
5. Stir in the flour and cook for 1 minute. Gradually add the stock, stirring until smooth.
6. Return the turkey to the pan. Stir in the mustard if using. Season with salt and pepper.
7. Pour the turkey mixture into a baking dish. Top with the mashed potato.
8. Bake for 20–25 minutes until bubbling and golden.

Why it's gut-friendly: Turkey is a lean, easily digestible protein. Leeks are a prebiotic food, feeding good gut bacteria. Potatoes provide gentle carbohydrates.