Nan's Chicken Shepherd's Pie
with Crispy Parmesan Potato Topping & Garden Salad
We've broken the rules by using chicken breast instead of mince for tonight's shepherd's pie. The result is an extra juicy and tender filling, brought together with two of our trusty seasonings and a good glug of tomato paste. The Parmesan mash is literally the cherry on top. Serve with a simple salad to balance out the richness.
This recipe is under 650kcal per serving.
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
2
potato
1 stalk
celery
1
carrot
1 packet
chicken breast
1 sachet
garlic & herb seasoning
1 packet
tomato paste
1
tomato
1 bag
mixed salad leaves
1 sachet
Nan's special seasoning
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
½ cup
water
1 tsp
honey
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Peel potato and cut into large chunks. • Half-fill a medium saucepan with the boiled water. Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to pan. Add the butter and the milk. Season generously with salt. Mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled!
Little cooks: Get those muscles working and help mash the potatoes!
• Meanwhile, finely chop celery. • Grate carrot. • Cut chicken breast into 2cm chunks.
Little cooks: Older kids, help grate the carrot under adult supervision!
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add carrot and celery and cook until softened, 2-3 minutes. • Add garlic & herb seasoning, Nan's special seasoning and tomato paste and cook, stirring, until fragrant, 1 minute. • Reduce heat to medium, then stir though the water. Cook until slightly reduced, 2 minutes. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• Preheat grill to medium-high. • Transfer chicken filling to a baking dish. Spread mash over the top, smoothing it out with the back of a spoon. Sprinkle with grated Parmesan cheese. • Grill until cheese is melted and golden, 5-10 minutes.
TIP: Grills cook fast, so keep an eye on the pie!
Little cooks: Under adult supervision, help spread the mash over the filling. You can also sprinkle the cheese on top!
• Meanwhile, roughly chop tomato. • In a medium bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. Season, then add mixed salad leaves and tomato. • Toss to combine.
• Divide Nan's chicken shepherd's pie between plates. • Serve with garden salad. Enjoy!