Family Red Lentil, Turkey and Kale Bake with Roasted Garlic Potato Cloud

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Slice the top off the head of garlic to expose the cloves, place it on foil, drizzle with 5 ml (1 tsp) olive oil, wrap, and roast for 30 minutes until very soft.

2. 2

   While the garlic roasts, place the potatoes in a pot with cold water and a pinch of salt. Bring to a boil and cook for 15 to 18 minutes, until tender. Drain well.

3. 3

   Heat a large skillet or wide saucepan over medium heat with the remaining 25 ml (1 tbsp + 2 tsp) olive oil. Add the onion, carrot, and celery, and cook for 6 to 8 minutes until softened.

4. 4

   Add the ground turkey and cook for 5 to 6 minutes, breaking it up with a spoon, until no longer pink. Stir in the dried thyme, sweet paprika, half of the salt, and half of the black pepper.

5. 5

   Pour in the tomato passata, chicken broth, and Worcestershire sauce. Add the red lentils, stir well, and simmer gently for 12 minutes, stirring occasionally so the lentils do not stick.

6. 6

   Add the chopped kale and cook for 3 more minutes, until wilted and the filling is thick but still saucy. Taste and adjust with the remaining salt and pepper. Remove from the heat.

7. 7

   When the roasted garlic is cool enough to handle, squeeze the cloves over the cooked potatoes. Add the warm milk, butter, and 70 g (3/4 cup) of the shredded cheddar cheese. Mash until fluffy and smooth.

8. 8

   Transfer the turkey and lentil filling to a baking dish about 23 x 33 cm (9 x 13 in). Spread the potato mash on top with a spoon or spatula, creating swirls on the surface. Sprinkle with the remaining 30 g (1/4 cup) cheddar.

9. 9

   Bake at 220 °C / 425 °F for 15 minutes, until the top is golden and the filling bubbles at the edges. Let rest for 5 minutes before serving.