Sweet potato pie

Sweet Potato Pie

This dish is great for a weeknight, as the ingredients are all stashed in the freezer, ready to be cooked with no need to prep anything in advance.

Cook time: 65 minutes

Servings: 6 people

Preparation

1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the diced chicken in a saucepan, cover with boiling water and poach for 20-25 mins, until cooked through.

 

2. Meanwhile, prepare the mash according to the pack instructions. Mix in half the chives, then set aside to cool.

3. Melt the butter in a saucepan over a medium heat. Add the garlic and cook for 30 secs. Take the pan off the heat and add the flour, mixing until a thick paste forms.

4. Pour in the stock, a little at a time, whisking as you go. Mix in the remaining chives and the nutmeg; season. Cook for 1-2 mins, whisking occasionally.

5. Add the kale and mixed veg to the sauce. Increase the heat until bubbling, then reduce to a simmer. Cook, stirring occasionally, for 7-8 mins.

6. Chop the cooked chicken into bite-sized pieces and add to the sauce. Transfer to an ovenproof dish and top with the mash; smooth over evenly, scoring lines on the top.

7. Bake for 25-30 mins, or until the top is crisp and golden. Sprinkle with a few extra chopped chives to serve.

8. Cook the beans in a pan of boiling water for 4-6 mins. Drain and serve with the pie.

Little help: Put a baking tray on the oven shelf below the pie as it cooks, to catch any sauce that might bubble over.

Ingredients

Ingredients

Preparation

1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the diced chicken in a saucepan, cover with boiling water and poach for 20-25 mins, until cooked through.

 

2. Meanwhile, prepare the mash according to the pack instructions. Mix in half the chives, then set aside to cool.

3. Melt the butter in a saucepan over a medium heat. Add the garlic and cook for 30 secs. Take the pan off the heat and add the flour, mixing until a thick paste forms.

4. Pour in the stock, a little at a time, whisking as you go. Mix in the remaining chives and the nutmeg; season. Cook for 1-2 mins, whisking occasionally.

5. Add the kale and mixed veg to the sauce. Increase the heat until bubbling, then reduce to a simmer. Cook, stirring occasionally, for 7-8 mins.

6. Chop the cooked chicken into bite-sized pieces and add to the sauce. Transfer to an ovenproof dish and top with the mash; smooth over evenly, scoring lines on the top.

7. Bake for 25-30 mins, or until the top is crisp and golden. Sprinkle with a few extra chopped chives to serve.

8. Cook the beans in a pan of boiling water for 4-6 mins. Drain and serve with the pie.

Little help: Put a baking tray on the oven shelf below the pie as it cooks, to catch any sauce that might bubble over.