Prep 30 mins
Cook 20 mins
This pie is really yummy, I usually make it in pastry so that it can be frozen but original recipe is with potato topping so that's what I'm posting. From a Family Circle Mince Cookbook
- 1 tablespoon oil
- 1 large onion, chopped
- 750 g ground chicken
- 750 g sweet potatoes, chopped
- 250 g button mushrooms, chopped
- 1 1⁄2 cups chicken stock
- 440 g chopped tomatoes
- 1⁄2 cup tomato puree or 1⁄2 cup tomato sauce
- 2 tablespoons fresh thyme leaves
- 1 tablespoon Worcestershire sauce
- 4 large potatoes, peeled and chopped
- 60 g butter
- 1⁄2 cup sour cream
- 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.
Most of the time I enjoy my sweet potatoes sweet, but this recipe makes for a tasty pie & one that we found very comforting! I also opted out of the potato topping & used puff pastry for it instead ~ A very nice touch, too, I thought! And in deference to my other half I also left in the mushrooms! This is definitely a keeper recipe for us! [Made & reviewed in Gimme 5 tag]
I chose to make this dish for PAC2007. I also chose to follow this as is. We all enjoyed this dish. Thanks for posting this recipe for us to try. The next time i would like to try puting puff pastry on top instead of potatoes.
I went back and forth about how to rate this as there were things that i absolutely loved about this dish and others that I felt needed adjustments to work better here. I did the double potato version and can see why the posting chef suggests a puff pastry instead. While us carb fans loved it, it was a lot for those less in love with their spuds. For the mushrooms I used cremini/baby portabellos and next time would add even more as they gave the pie a great flavor and worked well with the other ingredients. My potatoes were a 1/2 inch cut which meant my bottom to more 30 minutes to fully cook, a bit of a problem when trying to time a menu. I also needed to add a second tin of tomato sauce as the filling was rather dry. In general, I thought the sauce was a bit bland and needed some adjustments. My own were more thyme, a pinch of marjorum and some black pepper. Also, I ended up adding a cup of frozen green beans to the flling in the last 5 minutes of cooking to help offset the starchy-ness of my double spud dinner. Thought that worked well and added to the dish. Thanks.