This time of year we all love some homestyle, comfy eating….but that can be quick & healthy. I had some roast chicken leftover over & some mashed potato (I like mine as a sweet potato & potato combo), so I wanted to combine them into a one-pot wonder. You can use any left over meat of choice…or just pack it full of veggies & extra lentils!
Chicken Sheperd’s Pie
Ingredients:
- 1 leek, chopped
- 2 carrots, thinly sliced
- 1 onion, sliced
- 1 clove garlic, crushed
- 1 tsp thyme, extra to garnish
- 1.5C chicken stock
- 240g can chickpeas, drained
- 125g can corn kernels, drained
- 2C coarsely chopped leftover roast chicken (or any other meat)
- 3tsp cornflour, blended with 2Tbsp cold water
- 3C leftover mashed potato (I prefer a combo of sweet & normal)
Method:
- Preheat oven to 200°C. Mix the onion, corn, garlic, leek, carrot, stock, thyme & chickpeas in a frying pan (which has a lid) over moderate heat & bring to the boil. Then simmer for 7-10mins till vegetables are tender.
- Stir the cornflour & water into the pan mixture. Raise the heat to moderate & cook, stirring till slightly thickened. Stir in the chicken & remove from heat.
- Transfer all to an ungreased 25cm baking dish. Cover with the potatoes & sprinkle with extra thyme.
- Bake in oven uncovered for 15mins until slightly browned.
Serves 4, & you can add some extra greens on the side!