INGREDIENTS

400g (14 oz) kumara (sweet potato), peeled and chopped

1/2 a cauliflower cut into florets

2 tablespoons of olive oil

1 tablespoon of margarine/plant based

400g (14 oz) chicken breast, diced

1/2 onion, 2 stalks of celery chopped

2 carrots peeled and chopped

2 cloves of garlic chopped

1 teaspoon dried thyme

3 tablespoons of water

1 cup low salt chicken stock

2 teaspoons low salt soy sauce

1 tablespoon of cornflour

2 teaspoons wholegrain mustard

1 head of broccoli cut into florets

 

DIRECTIONS

1.) Peel and cook kumara and cauliflower in boiling water for about 20 minutes or until soft. Drain well when cooked and roughly mash with margarine, season with salt and pepper.

2.) While veges are cooking, heat a casserole dish with 1 tablespoon of olive oil on medium heat. Dry the chicken with a paper towel, season with salt and pepper and fry for about 3 minutes or until golden (does not need to be cooked right through).

3.) Remove chicken from pan. Add another tablespoon of olive oil and cook onion, celery, carrots, garlic, 3 tablespoons of water and thyme for about 5 - 10 minutes until soft. Return chicken to dish and add stock and soy sauce. Bring to a simmer and cook another 5 minutes or so until chicken is cooked.

4.) Reduce heat to low. Mix cornflour with 1 tablespoon of water and the mustard. Stir through chicken and vegetables for about 1 minute or until filling has thickened slightly.

5.) Remove from heat and top with mash. Sprinkle with 50g of parmesan cheese and bake for approximately 15 minutes or until heated through. While pie is baking, steam or cook broccoli for 5 minutes or until tender.

6.) Serve.