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Chicken Pie with Carrot & Parsnip Mash |
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| Serves 4 |
Prep 10 mins |
Cooking 1h |
Easy |
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My rating |
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| Ingredients |
2 tsp vegetable oil
100g brown onion, chopped finely
500 g chicken or turkey mince or finely
chopped chicken
80g carrots, chopped finely. Can be done in a blender.
200g stalks celery,, trimmed, chopped finely. Can
be done in a blender.
25g plain flour
180ml chicken stock
1 tablespoon Worcestershire sauce
100 g button mushrooms, quartered
80g frozen peas
For the carrot & parsnip mash or use ready made
mash & stir in the cheese
250g parsnips, chopped coarsely
300g carrots, chopped coarsely
15g butter
splash of milk
25g parmesan cheese, finely grated
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I used M&S carrot & parsnip mash and stirred through the grated parmesan
cheese. |
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Make parsnip mash. Boil,
steam or microwave carrots and parsnip until tender,
drain. Combine carrots and parsnip with milk and butter
in bowl, mash until smooth, stir in the cheese. Season to
taste.You can use ready made mash. Heat following
packet instructions, then stir in the cheese
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Preheat oven to 200°C (180°C
fan forced).
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Meanwhile, heat oil in large
saucepan, add onion and chicken, cook, stirring, until
browned. Add carrot and celery, cook, stirring, until
soft. Stir in flour then gradually add stock, sauce and
mushrooms, cook, stirring, until mixture boils and
thickens. Stir in peas, season to taste.
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Spoon mixture into 2.5-litre ovenproof dish, top with
the mash. Bake,
uncovered, in oven, about 35 - 40 minutes or until browned and
heated through.
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DAILY
DINNERS 
