Kumara Topped Shepherd's Pie |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 6 |
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At the time of submitting this recipe I have experienced a very cold and windy winter and this meal was delicious and warmed us up. I have made it into a low-fat version for those of us that don't want to pile on the kilos through winter. I usually buy chicken breast fillets and mince them myself, that way I know there is little fat in it. Chicken mince bought from the supermarket may have very high levels of fat. To make a lower GI for those with diabetes just reduce the amount of white potatoes and replace with sweet potato. Serve with a salad. Ingredients:
olive oil flavored cooking spray |
1 onion, chopped |
750 g lean ground chicken |
2/3 cup water |
1 teaspoon chicken stock powder |
1/3 cup dry white wine |
1 teaspoon mixed herbs |
2 tablespoons tomato paste |
3/4 cup frozen peas |
3/4 cup frozen corn kernels |
1 1/2 tablespoons cornflour |
2 tablespoons water, extra |
2 large potatoes, chopped |
2 kumara, chopped |
1/4 cup evaporated low-fat milk |
1 tablespoon reduced fat margarine |
salt and pepper |
Directions:
1. Heat pan with some cooking spray, add onion and cook until soft.
2. Add mince and cook until colour has changed.
3. Add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender.
4. Blend cornflour with extra water and stir into mince mixture until it boils and thickens.
5. Transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look).
6. Bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top.
7. TOPPING: Boil potatoes and kumaras until tender and then drain.
8. Place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth.
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