Ingredients
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1 tablespoon oil
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1 large onion, chopped
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750 g ground chicken
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750 g sweet potatoes, chopped
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250 g button mushrooms, chopped
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1 1/2 cups chicken stock
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440 g chopped tomatoes
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1/2 cup tomato puree or 1/2 cup tomato sauce
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1 tablespoon Worcestershire sauce
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4 large potatoes, peeled and chopped
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60 g butter
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2 tablespoons fresh thyme leaves
Instructions
- Preheat oven to 180°C.
- Heat oil in a pan, add onion and sauté for approx 2 minutes until lightly browned, add mince and cook for about 4 minutes or until well browned breaking up any lumps.
- Add remaining filling ingredients and bring to the boil, reduce heat & simmer for approx 15 minutes until mixture has thickened and sweet potato is tender.
- Spoon mixture into a 24cm pie plate.
- To Make topping: Cook potatoes in rapidly boiling water until tender, approx 10 minutes and then drain.
- Mash potatoes with butter & sour cream until smooth & fluffy.
- Spread topping over chicken filling evenly.
- Bake for approx 20 minutes until heated through & lightly browned.