Recipes: Mash up

These recipes from Mash Direct are perfect for a mid-week dinner

SMOKY VEGETARIAN BEAN HOT POT (pictured above)

This vegetarian hot pot is smoky and flavoursome, perfect for chilly springtime evenings or rainy Sundays!

Ingredients
2 X Packets of Mash Direct Southern Fried Sliced Potatoes
1 large Sweet Potato
1 large Courgette
2 tbsp Sunflower oil
2 Medium Onions, halved and sliced
2 Garlic cloves, crushed
1 tsp Ground cumin
1 tsp Smoked paprika
400g can chopped tomatoes
2 tbsp tomato purée
2 Bay Leaves
400g red kidney beans, drained and rinsed
400g chick peas, drained and rinsed
Salt and Pepper to taste
You will also need a large 'lasagne' style oven proof dish.

Method
1. Preheat the oven to 220C/Fan 200C/Gas 7
2. Prep all the vegetables by peeling the sweet potato and cutting into roughly 2.5cm chunks, trim the courgette and cut into 1cm slices.
3. Heat the oil in a large non-stick saucepan or deep frying pan. Gently fry the onions for 5 minutes, stirring often, until softened and lightly browned. Add the garlic, cumin and paprika and cook out whilst stirring for 1 minute
4. Pour the tomatoes into the pan, refill the can with water and add this to the pan. Stir in the tomato purée, bay leaves and sweet potato. Bring to the boil, cover and cook for 15 minutes
5. Stir in the pulses and courgette and bring the mixture back to a simmer for 2 minutes.
6. Season to taste with salt and pepper
7. Pour the mix into your oven proof dish and top with layers of the Southern Fried potatoes ensuring that all is completely covered.
8. Bake for about 40 minutes until the potatoes are browned and the filling is bubbling.

BROCCOLI AND CHICKEN PASTA BAKE

This classic combination is sure to become a firm family favourite. It's very quick to prepare, ideal for busy mid-week meals.

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Ingredients
450g dried penne pasta (use gluten free if desired)
350g diced chicken pieces
2 tbsp. olive oil
200g cream cheese with garlic and herbs
50g red pesto
1 packet Mash Direct Broccoli with a Cheese Sauce
100g mature cheddar cheese, grated
1 slice white bread, processed into crumbs (use gluten free if desired)

Method
1. Preheat oven to 175°C, 350°F, Gas Mark 4.
2. Bring a large pan of salted water to the boil and add all the pasta. Return to the boil. Cook the pasta until 'al dente' for roughly 7 minutes. Drain the pasta and set aside in the original pan.
3. Meantime, heat the oil in a large frying pan over a medium heat. Cook the chicken pieces until they have started to lightly brown and are cooked through to the middle. Once the chicken is cooked, combine with the pasta in the pot.
4. Add the cream cheese, red pesto and Mash Direct Broccoli with a Cheese Sauce. Stir the ingredients gently so as not to break up the broccoli florets until well combined.
5. Pour the mixture into a deep casserole dish (roughly 30cm x 23cm). Top with grated cheese and the breadcrumbs.
6. Place in the oven for 20 minutes until golden and crisp on top.

CHEESY CHICKEN, BACON AND LEEK PIE

This tasty dish is quick and easy to make, perfect for a midweek dinner.

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Ingredients
4 Chicken breast fillets
4 rashers of Bacon
1 packet of Mash Direct Leeks with Cheese Sauce
1 packet of Mash Direct Mashed Potato
Additional milk/cream - optional

Method
1. Place 4 chicken fillets in boiling water for approximately 15 minutes until cooked. Once cool enough to handle, chop into bite sized pieces and place in an oven proof dish.
2. Fry a little chopped bacon and add this to the chicken.
3. Pour the Mash Direct Leeks in a Cheese Sauce over the chicken and bacon and mix together. Add a little milk or cream if the mixture is too thick.
4. Place the Mash Direct Mashed Potato on top of the chicken, bacon and leeks.
5. Dot some butter over the Mash Direct Mashed Potato and place in the oven at 160 degrees Celsius for 20-25 minutes.

HOT AND SPICY CHICKEN PAPRIKA WITH COLCANNON MASH

This simple one-pot dish is a warming stew which pairs beautifully with Mash Direct's creamy Colcannon.

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Ingredients
2 Packets (400g) of Mash Direct Colcannon
1 Large Chicken, jointed (or use 2 large chicken legs and two breasts, halved)
Salt
2 tbsp (15-30ml) of Olive Oil
Butter
1 Onion
2-3 Cloves of Garlic
1 tbsp Sweet Paprika
1 tbsp Hot Paprika
1 tbsp Flour
1/2 Pint (285ml) Chicken Stock
3 tbsp Chopped Parsley
2 Red Peppers
4 Large Tomatoes
8fl oz (250ml) Sour Cream

Method
1. Rub the chicken in the salt, then fry in a large pan and remove after a few minutes.
2. Using the same pan, add in the chopped onion and garlic and let it simmer for about five minutes. Then add the sweet and hot paprika along with the flour, and stir until combined - taking care not to burn.
3. Add the stock and stir. Return the chicken pieces to the pan, adding more stock if the mixture seems too dry.
4. Add half of the chopped parsley and bring to the boil. Add the chopped red pepper strips, reduce the heat and simmer for ten minutes.
5. Sprinkle over the remaining parsley and serve with Mash Direct Colcannon Mash to complete the meal.