Chicken & Sweet Potato Pie |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This pie is really yummy, I usually make it in pastry so that it can be frozen but original recipe is with potato topping so that's what I'm posting. From a Family Circle Mince Cookbook Ingredients:
1 tablespoon oil |
1 large onion, chopped |
750 g ground chicken |
750 g sweet potatoes, chopped |
250 g button mushrooms, chopped |
1 1/2 cups chicken stock |
440 g chopped tomatoes |
1/2 cup tomato puree or 1/2 cup tomato sauce |
2 tablespoons fresh thyme leaves |
1 tablespoon worcestershire sauce |
4 large potatoes, peeled and chopped |
60 g butter |
1/2 cup sour cream |
Directions:
1. Preheat oven to 180°C.
2. Heat oil in a pan, add onion and sauté for approx 2 minutes until lightly browned, add mince and cook for about 4 minutes or until well browned breaking up any lumps.
3. Add remaining filling ingredients and bring to the boil, reduce heat & simmer for approx 15 minutes until mixture has thickened and sweet potato is tender.
4. Spoon mixture into a 24cm pie plate.
5. To Make topping: Cook potatoes in rapidly boiling water until tender, approx 10 minutes and then drain.
6. Mash potatoes with butter & sour cream until smooth & fluffy.
7. Spread topping over chicken filling evenly.
8. Bake for approx 20 minutes until heated through & lightly browned.
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