Rustic Double Chicken Shepherd's Pie

Name: Rustic Double 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; 2 packet chicken thigh; 1 sachet Garlic & Herb Seasoning; 1 packet tomato paste; ½ cup water; ½ pear; drizzle balsamic vinegar; drizzle honey; 1 head cos lettuce; 1 packet Grated Parmesan Cheese; 1 sachet Nan's Special Seasoning

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

2 packet

chicken thigh

1 sachet

Garlic & Herb Seasoning

1 packet

tomato paste

pear

1 head

cos lettuce

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Nan's Special Seasoning

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk; )

2 tbs

milk

(Contains: Milk; )

½ cup

water

drizzle

balsamic vinegar

drizzle

honey

Nutrition Values

Energy (kJ)3811 kJ

Fat46.4 g

of which saturates21.1 g

Carbohydrate67.2 g

of which sugars31.8 g

Protein71.4 g

Sodium1536 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.

Cooking Steps

• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook the potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return the 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!

• While the potato is cooking, 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 a high heat. Cook chicken and onion in batches, tossing occasionally, until browned and cooked through, 4-5 minutes. Return all chicken and onion to the pan. • 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 water. Stir well to combine and cook until slightly reduced, 2 minutes. Season to taste.

• Preheat the grill to medium-high. Transfer the chicken mixture to a baking dish, then spread the mashed potato over the top, smoothing out with the back of a spoon. • Sprinkle over grated Parmesan cheese and grill 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 small drizzle of balsamic vinegar, honey and olive oil. Add cos lettuce and pear and toss to combine. Season to taste.