Ingredients
Scale
- 6 beef sausages
- 125g diced smoked turkey
- 1 large white onion (diced)
- 2 medium carrots (diced)
- 2 cloves of garlic (finely diced)
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- 1/4 tsp black pepper
- 480ml beef stock
- 1 tsp Dijon mustard
- 3 tbsp butter
- 3 tbsp plain flour
- 1x beef bouillon cube (crumbled)
- 400g baby potatoes (sliced)
- 1 tbsp butter (melted)
- Salt (as needed)
Instructions
- In a large frying pan, fry diced turkey until crisp. Set aside and brown the beef sausages in the remaining fat.
- Sauté diced onions and carrots until soft, then add garlic. Stir in butter and flour to create a roux before gradually adding beef stock.
- Mix in herbs, turkey, and Beef sausages. Pour into a baking dish.
- Layer sliced baby potatoes on top, brushing with melted butter and seasoning with salt.
- Cover with foil and bake at 180°C (350°F) for 30 minutes; then uncover and bake at 200°C (400°F) for another 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1/6 of the hotpot (approximately 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg