Cheesy Chicken & Mushroom Potato Bake

Cooking Time: 25-30 minutes - Serves: 3-4

This family-friendly dish is guaranteed to ensure full tummies & big smiles all round!

Ingredients

1 pack of HECK Chicken, Mushroom & Wild Rice Mince

750g Baby Potatoes

1 Tin Chopped Tomatoes

2tbsp Tomato Puree

1 Chicken or Veg Stock Cube

1tsp Dried Oregano

200g of Cheddar Cheese, grated

Olive Oil

Salt & Pepper

3 sprigs of Fresh Coriander

Method

• Pre-heat your oven to 180 fan
• Into a large hot frying pan, add in some olive oil and the HECK mince and break up using a wooden spoon into small pieces
• In a large pan, add boiling water and the baby potatoes. If some of the baby potatoes are rather large then chop them in half. Allow to boil until softened, for around 8-10 minutes. Strain off the water and place into an ovenproof baking dish
• Once the mince has cooked, add in the chopped tomatoes, tomato puree, seasoning and crumble in the stock cube. Leave to simmer on a medium heat for around 5 minutes. Continue to stir. 
• Pour the mince over the baby potatoes until evenly covered
• Sprinkle over the cheddar cheese
• Place into the oven to cook for around 12-15 minutes or until the cheese on top has turned nice and golden
• Dig in whilst it’s hot.

Tip!

This tastes delicious cold, so keep some for lunch the next day or meal prep in advance!