Chicken-mashed potato casserole

Ingredients

Meat mixture:
300 g chicken strips, unseasoned
75 g leek strips
1 tbsp fat
approx. 200 g crushed tomatoes
1-2 pcs garlic cloves
½ tsp salt
½ tsp basil
½ tsp black pepper

mashed potatoes:
2 bags (a 70 g) Mummon mash mashed potato powder
6 dl milk (lactose-free)
6 dl water
1 tbsp margarine

Preparation instructions

Meat mixture: brown the chicken strips and sliced leek in fat in a pan.
Add the crushed tomatoes, pressed garlic and spices. Simmer approx. 5 min. and check the taste.

Mashed potatoes: bring the milk and water to a boil in a pot, add the margarine and take the pot off the heat.
Stir the mash powder into the liquid. Let the mash settle for a moment under the lid and stir until smooth.
Assemble the casserole in an approx. 2 liter baking dish. Spread half of the mashed potatoes on the bottom of the greased dish.
Pour the meat mixture over the mash layer and add the rest of the mash.
Smooth the surface and bake at 200 degrees on the middle level of the oven for approx. 25 min.

If desired you can add about 3 dl of grated cheese on top (lactose-free).

The potato casserole is gluten-free. You can make it lactose-free by using lactose-free milk.

You can make a vegetarian version by replacing the meat with button mushrooms (approx. 200 g) or vegetable strips. A suitable amount of vegetables is e.g. 300 g of frozen vegetable mix.