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Chicken & Veggie Pie

Chicken & Veggie Pie

with Potato Topping & Spring Onion

We thought we'd give your average shepherd's pie a makeover! Not only does the chicken filling and potato topping work a treat, we've also snuck in some hidden veggies that take this dish to the next level!

This recipe is under 550kcal per serving.

Tags:
Calorie Smart
•Over 30g protein

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

3

potato

1

leek

1

carrot

1 packet

celery

1 sprig

spring onion

1 packet

chicken breast

1 packet

tomato paste

1 packet

garlic paste

1 sachet

Nan's special seasoning

1 sachet

vegetable stock powder

Not included in your delivery

olive oil

30 g

plant-based butter

2 tbs

plant-based milk

½ cup

water

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Nutritional Values

Energy (kJ)2155 kJ
Calories515 kcal
Fat13.8 g
of which saturates3.4 g
Carbohydrate47.7 g
of which sugars16.9 g
Dietary Fibre10.9 g
Protein47.7 g
Sodium979 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan
•Baking Dish
•Large Frying Pan

Cooking Steps

1
1

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the plant-based butter and the plantbased milk to potato and season generously with salt. Mash until smooth.

TIP: Save time and get more fibre by leaving the potato unpeeled.

2
2

• Meanwhile, preheat grill to high. • Slice carrot into thin half-moons. • Thinly slice celery and leek. • Thinly slice spring onion. • Cut chicken breast into 2cm chunks.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return pan to medium-high heat with a drizzle of olive oil. Cook carrot, leek and celery, until just tender, 3-4 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

4
4

• Add tomato paste, garlic paste and Nan's special seasoning and cook, until fragrant, 1 minute. • Stir in the water and vegetable stock powder, until slightly reduced, 1-2 minutes. Stir through cooked chicken. Season to taste.

5
5

• Transfer filling to a baking dish and evenly spread mash potato over the top with a drizzle of olive oil. • Grill until lightly golden, 8-10 minutes.

TIP: Drizzling with olive oil helps the topping to crisp and brown!

6
6

• Divide chicken and veggie pie between plates. • Top with spring onion to serve. Enjoy!