Chicken & Rosemary Pie

Name: Chicken & Rosemary Pie with Kūmara Mash Top & Garlicky Greens
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 1 Red Onion; 2 Kumara; 320 g Chicken Thigh; 1 packet Shredded Cheddar Cheese; 1 sachet Thyme; 1 Celery; 1 packet Baby Leaves; 1 packet Tomato Paste; 1 Broccoli; 1 sachet Chicken-Style Stock Powder; 1 Garlic

with Kūmara Mash Top & Garlicky Greens

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Sometimes only a pie will do. Satisfy that craving for something warm and comforting with this rich, cheesy mash-topped number. It's just like Nanna used to make (but better!).

Tags:

Kid Friendly

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total45 minutes

Cooking Time40 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

Kumara

320 g

Chicken Thigh

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 sachet

Thyme

Celery

1 packet

Baby Leaves

1 packet

Tomato Paste

Broccoli

1 sachet

Chicken-Style Stock Powder

Garlic

Nutrition Values

Energy (kJ)1950 kJ

Calories465 kcal

Fat20.3 g

of which saturates8.4 g

Carbohydrate31.1 g

of which sugars13.5 g

Dietary Fibre10.8 g

Protein44.3 g

Cholesterol0 mg

Sodium832 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Dish

•Medium Pan

Cooking Steps

PDF

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Peel kumara and cut into large chunks. • Cook kumara in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Drain and return to saucepan. • Add the butter, milk and salt, then mash with a potato masher or fork until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the potatoes!

• Meanwhile, finely chop onion and garlic. Finely chop celery. Pick and finely chop rosemary leaves. • Cut chicken thigh into 2cm chunks. Little cooks: Kids can help pick the herbs from the stems!

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion and celery, stirring, until softened, 6-7 minutes. • Add rosemary and 1/2 of the garlic and cook, stirring, until fragrant, 1 minute. • Add chicken and cook, tossing, until browned, 5-6 minutes. • Reduce heat to medium, then add tomato paste (see ingredients), the water and chicken-style stock powder. Stir well to combine. • Add baby spinach leaves and stir through until just wilted, 1-2 minutes. TIP: Add a dash more water if the mince is dry!

• Preheat grill to medium-high. • Transfer the chicken filling to a baking dish. Using the back of a spoon, spread the mashed kumara over the top. • Sprinkle over shredded Cheddar cheese and grill until the cheese is melted and golden, 5-10 minutes. Little cooks: Kids can join in on the fun by smoothing the mash mixture evenly over the pie!

• Meanwhile, cut broccoli into florets. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook broccoli, tossing, until tender, 5-6 minutes. • Add the remaining garlic and cook until fragrant, 1 minute. Season with salt and pepper. TIP: Add a dash of water to the pan to help speed up the cooking process.