Equipment
- 1 Steamer pot
- 1 Large bowl
- 1 Heatproof jug
- 1 Medium-deep frypan
Ingredients
Steam sweet potato
- 500 g sweet potato
Veggies & stock
- 1 brown onion
- 1 carrot
- 4 cloves garlic
- 2 cubes chicken stock
- 2 tsp Dijon mustard
- 1 tbsp / 15 ml olive oil
- 1 cup / 140 g frozen peas
Chicken
- 2 tbsp / 26 g flour or gluten-free flour
- 500 g chicken mince
To finish
- ¼ cup / 60 ml milk or plant-based milk
- ½ cup / 50 g cheese grated
Instructions
Before you start
- Bring a steamer pot of hot tap water to a boil. Bring a jug of water to a boil.
Steam potato
- Peel the 500 g sweet potato and dice it into chunks. Put the sweet potato in the steamer pot of boiling water and cook 10-12 minutes, until tender. Transfer the sweet potato to a large bowl and cover to keep warm. Reserve the steamer pot with water.
Prep veggies & stock
- While the sweet potato is cooking, peel and finely dice 1 brown onion and 1 carrot. Peel and mince 4 cloves garlic. Crumble 2 cubes chicken stock into a heatproof jug, add 250ml or 1 cup of boiling water and 2 tsp Dijon mustard and stir to dissolve.
Cook veggies
- Meanwhile, bring the reserved steamer pot of water back to a boil (adding more water if needed). Heat 1 tbsp olive oil in a medium-deep frypan over medium-high heat. Cook the onion, carrot and garlic, stirring occasionally, for 4-5 minutes until softened. Add 1 cup frozen peas to the steamer pot of boiling water and cook for 2 minutes or until tender.
Cook chicken
- Sprinkle 2 tbsp flour over the vegetables and cook, stirring, for 2 minutes or until foaming. Gradually add the stock, stirring constantly to prevent lumps from forming, and bring to a boil. Add 500 g chicken mince, reduce the heat to medium-low and cook, breaking up the lumps with a spoon at a very gentle simmer, for 3 minutes or until the chicken is cooked through and the sauce is thickened. Remove the pan from the heat.
To finish
- Meanwhile, preheat the grill to medium-high. Mash the sweet potato and ¼ cup milk until smooth, season with salt and pepper and stir to combine. Stir the peas into the chicken mixture, then transfer to a baking dish. Spoon the mash over the chicken mixture and grate over ½ cup cheese. Grill for 5 minutes or until melted and golden.
To serve
- Divide the chicken and vegetable pie with cheesy sweet potato mash between plates.
Nutrition
Calories: 442kcal | Carbohydrates: 39g | Protein: 30g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 122mg | Sodium: 274mg | Potassium: 1301mg | Fiber: 7g | Sugar: 10g | Calcium: 180mg | Iron: 3mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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