Total Time
1hr 20mins
Prep 25 mins
Cook 55 mins

At the time of submitting this recipe I have experienced a very cold and windy winter and this meal was delicious and warmed us up. I have made it into a low-fat version for those of us that don't want to pile on the kilos through winter. I usually buy chicken breast fillets and mince them myself, that way I know there is little fat in it. Chicken mince bought from the supermarket may have very high levels of fat. To make a lower GI for those with diabetes just reduce the amount of white potatoes and replace with sweet potato. Serve with a salad.

Ingredients Nutrition

Directions

  1. Heat pan with some cooking spray, add onion and cook until soft.
  2. Add mince and cook until colour has changed.
  3. Add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender.
  4. Blend cornflour with extra water and stir into mince mixture until it boils and thickens.
  5. Transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look).
  6. Bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top.
  7. TOPPING: Boil potatoes and kumaras until tender and then drain.
  8. Place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth.