1 tbsp olive oil
1 carrot, finely chopped
1 celery stalk, finely chopped
500g turkey mince (thigh is best)
1 tbsp garlic infused oil
2 x 400g cans chopped tomatoes
1 tbsp chili paste
300ml chicken stock
400g gluten free pasta
250g tub lactose free double cream
200g cheddar, grated
2 tbsp grated parmesan
Serves - 4
Heat the olive oil in a large pan. Add the vegetables and cook for 8-10 mins until softened. Add the mince and brown all over.
Once browned, add the garlic infused oil, tomatoes, chili paste and chicken stock, and bring to the boil.
Turn down to a simmer and cook, uncovered, for 35-40 mins, adding a splash of water if it looks too dry.
While the turkey cooks, boil the gluten free pasta following pack instructions, then drain, reserving some of the water.
Warm through the lactose free cream with a splash of the hot gluten free pasta water over a low heat. Add 140g cheddar, season and stir to combine.
Heat oven to 200C/180C fan/gas 6. Transfer the turkey sauce to a large baking dish.
Stir the cheese sauce through the gluten free pasta and pour over the mince.
Sprinkle the remaining cheddar and the Parmesan on top. Bake in the oven for 20 mins or until golden and crisping at the edges.
Recipe adapted from: Good Food