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.
- olive oil flavored cooking spray
- 1 onion, chopped
- 750 g lean ground chicken
- 2⁄3 cup water
- 1 teaspoon chicken stock powder
- 1⁄3 cup dry white wine
- 1 teaspoon mixed herbs
- 2 tablespoons tomato paste
- 3⁄4 cup frozen peas
- 3⁄4 cup frozen corn kernels
- 1 1⁄2 tablespoons cornflour
- 2 tablespoons water, extra
- 2 large potatoes, chopped
- 2 kumara, chopped
- 1⁄4 cup evaporated low-fat milk
- 1 tablespoon reduced fat margarine
- salt and pepper
- Heat pan with some cooking spray, add onion and cook until soft.
- Add mince and cook until colour has changed.
- Add water, stock powder, wine, herbs, tomato paste, peas and corn and simmer uncovered until vegetables are tender.
- Blend cornflour with extra water and stir into mince mixture until it boils and thickens.
- Transfer into a greased ovenproof dish and cover with kumara topping (can be piped on for a decorative look).
- Bake uncovered in a moderate oven for about 30 minutes or until the topping is lightly browned on top.
- TOPPING: Boil potatoes and kumaras until tender and then drain.
- Place them in a bowl together with the milk, margarine, salt and pepper and mash until smooth.