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.
Enjoy!

Tip!

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

Nutritional Value

Per 100g

Per Portion 

Energy

649kJ/155kcal

2466kJ/589kcal

Fat

7.8g

29g

of which Saturates

3.5g

13g

Carbohydrate

10g

39g

of which Sugars

1.7g

6.4g

Protein

10.0g

38g

Salt

0.52g

2.0g

 

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