Allergy free leek, potato and chicken mince bake recipe

Ingredients

• Up to 1kg potatoes, peeled, cut into even discs roughly 1cm thick
• 50g Nuttlex
• 2-3 leeks, trimmed, halved and sliced
• 1 small brown onion, diced
• 500g chicken mince
• 250ml chicken stock made from a Massel vegetarian chicken ultracube
• Salt and pepper, to taste
• ½ tsp dried thyme
• ½ tsp powdered garlic (optional)

Method

• Pre-heat the oven to 200° C.
• Melt 35-40g of the Nuttlex in a large saucepan or casserole dish over a medium heat.
• Sauté the sliced leeks until softened.
• Add the chicken mince and cook, stirring, until the chicken is white and broken up.
• Add the chicken stock and bring the mixture to the boil.
• Reduce to a simmer for 15 minutes.
• Season to taste with salt and pepper.
• Remove the saucepan from the heat.
• Spoon the chicken and leek into a large ceramic baking dish. 
• Layer the potatoes on top, angling them slightly so they sink into the mince.
• Dot the top of the potatoes with the remaining Nuttlex
• Cover the dish with aluminium foil and bake for 40-45 minutes until the potatoes are soft.
• Remove the bake from the oven and discard the foil.
• Sprinkle the thyme and garlic on top.
• Return the bake to the oven for 15 minutes to brown the potato top.