Chicken and potato bake

True Love
6 servings Prep: 25 mins, Cooking: 15 mins
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Poultry

By Food24 November 03 2009
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Ingredients (12)

15.00 ml oil
500.00 g chicken mince
250.00 g button mushrooms — sliced
250.00 g cream
15.00 ml cornflour
15.00 ml water
500.00 g potatoes — sliced
30.00 g butter — or margerine
1.00 red pepper — small, sliced
1.00 green pepper — sliced
1.00 leeks — sliced
15.00 ml fresh parsley — chopped
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Method:

Method:
1. Pre-heat oven to 180°C.

2. Heat oil and cook mince until lightly brown. Add mushrooms and cook, stirring, until liquid has evaporated.

3. Stir in cream. Blend cornflour with water and stir over heat until mixture boils and thickens. Stir into mince mixture, and spoon into and oven-proof dish.

4. Boil potatoes until almost tender and drain.

5. Heat butter and sauté pepper and leek until transparent. Add potatoes, combine gently and heat through.

6. Spoon potato mixture over mince mixture. Bake, uncovered, for about 15 minutes or until heated through. Sprinkle with parsley before serving.



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