Sri Lankan-Style Chicken Pie
with Cheesy Potato Top
- Milk
Ingredients
1
Red Onion
320 g
Chicken Thigh
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 sachet
Sri Lankan Spice Blend
1 sachet
mild sambal seasoning
1 packet
Baby Spinach Leaves
1 packet
Coconut Milk
3 packet
Potato
1 sachet
Chicken-Style Stock Powder
1
Carrot
1
Parsnip
Not included in your delivery
1 drizzle
olive oil
2 tbs
milk
(Contains: Milk; )
¼ tsp
salt
20 g
butter
(Contains: Milk; )
½ tbs
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil. • Peel potato and parsnip and cut into small chunks. • Add potato and parsnip to the saucepan of boiling water and cook until easily pierced with a fork, 10-15 minutes. • Drain and return to the saucepan. Add the milk, salt and butter to the saucepan. Mash with a potato masher or fork until smooth. Little cooks: Get those muscles working and help mash the potatoes and parsnip!
• Meanwhile, finely chop onion. Grate the carrot. • Cut chicken thigh into 2cm chunks. Little cooks: Help peel off the onion's outer layer (we recommend wearing goggles to avoid onion tears!).
• Preheat grill to medium-high. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion, until softened, 2-3 minutes. Add chicken and carrot, tossing, until browned, 5-6 minutes.
• Reduce the heat to medium-high and add Sri Lankan spice blend and garlic and cook, until fragrant, 1 minute. • Add coconut milk, the brown sugar, chicken-style stock powder and baby spinach leaves and cook until thickened, 1 minute. Season to taste.
• Transfer the mince filling to a baking dish and spread evenly with the mash. • Sprinkle over shredded Cheddar cheese. Grill until the top is lightly golden, 8-10 minutes. Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie!
• Divide Sri Lankan-style chicken and cheese pie between plates. Enjoy!
