Healthy country chicken, sweet potato mash pie

Ingredients

  • 1KG chicken thigh - diced

  • 1 onion - diced

  • 2 garlic cloves - minced

  • 1 carrot - diced

  • 1 celery - diced 

  • 1 leek - diced

  • 1 cup of chicken stock

  • 2 tbsp white wine vinegar

  • 5 sprigs of thyme - 

  • 2 springs of rosemary

  • 1 bay leaf

  • S + P

Sweet Pot mash -

  • 2 large sweet pots, peeled, and sliced

  • 1/4 cup of almond milk

  • S + P

Method

  1. Preheat oven to 180

  2. Line baking tray with baking paper. Place chicken on top then sprinkle with salt and oil and cook in the oven for 12-15 minutes until tender

  3. Remove from oven, cool it down for 5 minutes, and using two forks, shred the meat making sure its still chunky and set aside.

  4. Add some oil to a saucepan on a high heat. Brown the onions, carrots, celery and leek

  5. Once browned, add the chicken, stir for a minute and then deglaze with the stock.

  6. Next - add the white wine vinegar, bay leaf, thyme, rosemary and S+P and turn down to a low heat and set it simmer for 30-40 minutes OR until the stock has reduced.

  7. Meanwhile in another pot, boil up the sweet pots (about 30 minutes OR until a knife can pierces the flesh easily. Once they are cooked, strain, and add the almond milk and some S + P and mash!!

  8. Spoon the chicken mix into a ovenproof dish, spoon the mashed sweet pots on top and spread around evenly. Place under the grill for 5 minutes or until the top changes colour.

  9. Enjoy :)

Simon McDowellComment