Chicken and sweet potato pie is a heart-warming comfort food that is perfect for dinner or gatherings. The sweet potato definitely adds more taste and texture to the minced chicken filling.
1 tablespoon oil
1 large onion, chopped
750g ground chicken
750g sweet potato, chopped
250g button mushrooms, halved
1 1/2 chicken stock
440g canned tomatoes
1/2 cup tomato puree
2 tablespoons fresh thyme leaves
1 tablespoons Worcestershire sauce
For the toppings:
4 large potatoes (1.2kg), chopped
1/2 cup sour cream
Preheat the oven at 180C and slightly grease a 24cm pie plate.
Heat the oil in a medium sized pan over medium heat. Sauté the onions for 2 minutes or until it is lightly browned. Add the ground chicken and stir-fry it for 4 minutes over high heat or until it is browned and the liquid has evaporated. Break the lumps using a fork as it cooks.
Place the mushrooms, sweet potato, stock, und-drained crushed tomatoes, tomato puree, thyme and Worcestershire sauce. Set the heat to high and bring it to a boil. Reduce the heat to low. Cover it and let it simmer for another 15 minutes or until the mixture has thickened and the sweet potatoes are tender. Transfer it to the greased pie plate.
While cooking the chicken, prepare the topping by boiling the potatoes in a large pot of water for 10 minutes or until it becomes tender, drain well. Place the cooked potatoes in a large bowl. Add the butter and sour cream. Mash it with a fork or vegetable masher until it becomes smooth and fluffy. Spoon the topping over the chicken filling. Smooth the top with a fork or a spatula. Bake it or 20 minutes or until the topping is lightly browned. Let it stand for 5 minutes before serving.
Photo Courtesy Of: jeffreyw