Chicken & Veggie Pie
with Potato Topping & Spring Onion
We thought we'd give your average shepherd's pie a makeover! Not only does the chicken filling and potato topping work a treat, we've also snuck in some hidden veggies that take this dish to the next level!
This recipe is under 550kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
3
potato
1
leek
1
carrot
1 packet
celery
1 sprig
spring onion
1 packet
chicken breast
1 packet
tomato paste
1 packet
garlic paste
1 sachet
Nan's special seasoning
1 sachet
vegetable stock powder
Not included in your delivery
olive oil
30 g
plant-based butter
2 tbs
plant-based milk
½ cup
water
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the plant-based butter and the plantbased milk to potato and season generously with salt. Mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, preheat grill to high. • Slice carrot into thin half-moons. • Thinly slice celery and leek. • Thinly slice spring onion. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return pan to medium-high heat with a drizzle of olive oil. Cook carrot, leek and celery, until just tender, 3-4 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Add tomato paste, garlic paste and Nan's special seasoning and cook, until fragrant, 1 minute. • Stir in the water and vegetable stock powder, until slightly reduced, 1-2 minutes. Stir through cooked chicken. Season to taste.
• Transfer filling to a baking dish and evenly spread mash potato over the top with a drizzle of olive oil. • Grill until lightly golden, 8-10 minutes.
TIP: Drizzling with olive oil helps the topping to crisp and brown!
• Divide chicken and veggie pie between plates. • Top with spring onion to serve. Enjoy!