Rustic Chicken Shepherd's Pie

Name: Rustic Chicken Shepherd's Pie with Crispy Parmesan Topping & Pear Salad
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: olive oil; 2 potato; 40 g butter; 2 tbs milk; 1 onion; 1 stalk celery; 1 carrot; 1 sachet Garlic & Herb Seasoning; 1 packet tomato paste; ½ cup water; ½ pear; 1 drizzle balsamic vinegar; 1 drizzle honey; 1 head cos lettuce; 1 packet chicken thigh; 1 sachet Nan's Special Seasoning; 1 packet Grated Parmesan Cheese

with Crispy Parmesan Topping & Pear Salad

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When the temperature plummets, we often turn to homey, comforting classics to warm us from the inside out. If this sounds like the perfect cure to all your cold weather woes, look no further. Our recipe developers took the best parts of chicken pot pie and shepherd’s pie and combined them to create the world’s greatest dinner mash-up. Enjoy!

Unfortunately, this week’s mixed salad leaves were in short supply, so we’ve replaced them with cos lettuce. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!

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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

onion

1 stalk

celery

carrot

1 sachet

Garlic & Herb Seasoning

1 packet

tomato paste

pear

1 head

cos lettuce

1 packet

chicken thigh

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 drizzle

balsamic vinegar

1 drizzle

honey

Nutrition Values

/ per serving

Energy (kJ)2980 kJ

Fat33.7 g

of which saturates17.2 g

Carbohydrate66.4 g

of which sugars31.8 g

Protein42.8 g

Sodium1418 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

•Medium Pan

•Lid

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• Bring a medium saucepan of salted water to the boil. 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 potato to the pan. • Add the butter and milk, then season with salt and mash until smooth.

TIP: Save time and get more fibre by leaving the potato unpeeled!

• Meanwhile, finely chop onion and celery. Grate the carrot. Finely shred cos lettuce (see ingredients). • Cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken and onion, tossing occasionally, until browned and cooked through, 4-5 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 add the water. Stir well to combine and cook until slightly reduced, 2 minutes. Season to taste.

• Preheat the grill to medium-high. Transfer chicken filling to a baking dish, then spread the mashed potato over the top. Run a fork over mash to create an uneven surface. • Sprinkle over grated Parmesan cheese and grill pie until the cheese is melted and golden, 5-10 minutes.

• While the pie is grilling, thinly slice pear (see ingredients). • In a medium bowl, combine a drizzle of balsamic vinegar, the honey and olive oil. Add cos lettuce and pear and toss to combine. Season to taste.