Turkey & fennel hotpot

Total Time
1hr 45 min
20 min
1hr 25 min
Thanks to some clever ingredient swaps, this creamy and indulgent looking hotpot is lighter than you might think.


Calorie controlled cooking spray

4 spray(s)


1 large, finely chopped


250 g, quartered

Potato(es), Raw

450 g, cubed


1 bulb(s), trimmed and thinly sliced

Dried Mixed Herbs

2 teaspoons

Roast Turkey, Skinless

600 g

Plain White Flour

1 tablespoons, level

Philadelphia Light Medium Fat Soft Cheese

150 g

Wholegrain Mustard

2 tablespoons, level

Half Fat Crème Frâiche

4 tablespoons, level

Vegetable stock cube(s)

1 cube(s), made with 450ml hot water

Butternut Squash

1 whole, medium, peeled, deseeded and cut into thin discs

Parsley, fresh

1 tablespoons, chopped


  1. Preheat the oven to 200°C, 180°C, gas mark 6. Lightly mist a pan with cooking spray and fry the onion over a medium heat for 2-3 minutes until soft.
  2. Add the mushrooms, potatoes, fennel and dried herbs, then cook for 5-6 minutes or until just beginning to soften.
  3. Add the turkey, then stir in the flour, making sure everything is coated. Stir through the Philadelphia, mustard and crème fraîche, then pour in the stock and season to taste. Bring to a boil, then simmer for 12-15 minutes until the sauce has thickened slightly.
  4. Pour the turkey mixture into a baking dish and arrange the squash discs in an overlapping layer on top. Mist lightly with cooking spray, then bake for 1 hour until the squash is crisp at the edges. Sprinkle with the parsley, then serve.

Start eating better than ever!