Turkey and Veg Casserole

I don’t think there’s much more appealing, when it comes to cooking, than easy, tasty and healthy dishes. My original blog – Endorphin Stew – was influenced hugely by the fact that I love making stews and casseroles. When it comes to meal prep – extending beyond the standard chicken, veg and rice makes the week ahead a bit more exciting. I love how the flavours always mix together as the vegetables sweat under heat and how the tastes become even deeper when you store casseroles overnight in the fridge. I really enjoyed this one. Please let me know what you think!


  • Onion, 1, medium
  • Carrots, 4, medium
  • Bay leaves, 4
  • Butter, 1 heaped tbsp
  • Tomato purée, 1 tbsp
  • Veg stock, 1
  • Turkey strips, 400 g
  • Paprika, 1 tbsp (sweet or smoked)
  • Cumin, 1 tbsp
  • Lime, 1/2
  • Salt & pepper to taste
  • Honey, 1 tbsp
  • Flour, 2 tbsp
  • Bell pepper, 2, medium
  • Garlic cloves, 2, large


  1. Preheat the oven at 180 degrees Celsius.
  2. Dice and chop the onion and garlic and add to a large casserole dish, along with the bay leaves.
  3. Add the stock cube to a measuring jug, followed by the butter, tomato purée, flour, lime juice and honey. Add approx. 400 mL of boiling water and mix well.
  4. Chop the carrots and peppers well and add them to the casserole dish.
  5. Add the cumin, paprika, salt and pepper and mix well.
  6. Pour the wet contents into the casserole dish and mix further.
  7. Add the dish to the oven and cook for 50 mins, stirring the contents of the dish halfway. Afterwards, it’s ready to serve!

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