Pass the pie…

Training: Run 5km

This evening I set out for what was to be a very slow 5km. It seems my legs are still a little fatigued after the Half Marathon – so although it was nice to get out and run, the pace was slow.

Before the run I fuelled with a green monster and half a LEDA bar.

Dinner

Tonight I decided on an old favourite for dinner – Chicken and Vegetable Shepherd's Pie.

Carrots, celery, mushrooms, chicken mince, peas, corn – mixed with tomato passata, water and a splash of worcestershire sauce.

Layered in a dish, and topped with mashed sweet potato and white potato and a sprinkle of cheese.

This is one of those dishes that is great to feed a crowd, with minimal effort. Or, if there are only a few of you, dinner is ready for the next few nights….PERFECT!

Served with a side of broccoli and beans.

Chicken and Vegetable Shepherd's Pie

Ingredients (Serves 6 to 8)

• 6 mushrooms – chopped
• 2 carrots – chopped
• 4 stalks celery – chopped
• 1/2 cup frozen peas
• 1/2 cup corn kernels
• 450g chicken mince
• 1 cup passata or tinned tomatoes
• 1 cup water
• handful parsley – chopped
• 1tbs corn flour
• 1/2 cup grated cheese
• 1 sweet potato
• 2 large potatoes

Method

1 – Brown chicken mince in a small amount of olive oil in large saucepan.              

2 – Add cornflour, and cook for a few minutes stirring. Add vegies and stir.

3 – Add passata, water and worcestershire sauce and stir. Simmer for 20 minutes or until the vegies have softened and some of the liquid has evaporated. 

4- Meanwhile, boil the potatoes and sweet potato, then make a mash using a little milk.

5 – Remove chicken / veggie mix from the heat and stir through the parsley. Place the mix into the bottom of a casserole dish, and spread the potato mash on top to cover.

6 – Roughen the surface of the mash, sprinkle with cheese, then bake at 375F for approx 30 minutes or until golden brown on top.

 

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What is your favourite type of pie? This one would have to be one of my favourites.

Happy baking :)