Ingredients

The following ingredients have 4 Servings
  • 500 g turkey breast steaks (cut into strips)
  • 2 peppers (sliced)
  • 1 onion (sliced)
  • 1 courgette (cut in half lengthways and sliced into half moons)
  • 400 g tin of chopped tomatoes
  • 400 g tin of black beans (drained and rinsed)
  • 4 cloves of garlic (crushed)
  • 4 tsp fajita seasoning
  • 1 tsp cumin
  • 1 chicken stock cube (made up with 250ml boiling water)
  • 10 g fresh coriander (chopped)
  • 550 g potatoes (peeled and cut into half cm slices)
  • 40 g reduced fat mature Cheddar cheese (finely grated)
  • low calorie cooking spray
  • salt and freshly ground black pepper

Instruction

  • Preheat the oven to 190ºC.
  • Spray a large frying pan with low calorie cooking spray and fry the turkey, onion and peppers over a medium heat for 7-8 minutes, until the turkey is opaque, and the onions have softened.
  • Add the garlic and spices to the pan, and continue cooking for another 2 minutes, allowing the spices to become fragrant.
  • Stir in the tomatoes and stock and add the courgette. Bring to the boil, then reduce the heat and simmer for 10 minutes.
  • While the turkey is cooking, place the potato slices in a saucepan, just cover with cold salted water and then bring to a boil. Cook for 4 minutes then drain and allow to cool just enough to be able to handle them.
  • After 10 minutes, stir the beans and coriander into the turkey and pour it into a deep oven proof dish.
  • Arrange the par cooked potatoes on top, spray with low calorie cooking spray and season with a little salt and freshly ground black pepper if you wish.
  • Cook in the oven for 20 mins, then remove and sprinkle the top with the grated cheese.
  • Bake for another 10 minutes until the potatoes are crisp around the edges and the cheese is melted and golden.