Needing to get your veggies in but Don't want in a plain old stir-fry? We recommend putting them into a baking dish and slathering the top with a cheesy potato topping. Veggies have never tasted this good!
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.
1 tin
Sweetcorn
1 packet
Baby Spinach Leaves
1
Red Onion
1 sachet
Vegetable Stock Pot
1 packet
Light Cooking Cream
(Contains: Milk;)
1
Celery
330 g
Chicken Thigh
1
Spring Onion
1
Zucchini
3
Potato
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Cheddar Cheese
(Contains: Milk;)
1
Carrot
1 sachet
Nan's Special Seasoning
1 drizzle
olive oil
2 tbs
milk
(Contains: Milk;)
¼ cup
water
20 g
butter
(Contains: Milk;)
• Boil the kettle. Half-fill a medium 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 butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, preheat grill to high.
• Thinly slice celery and spring onion.
• Thinly slice zucchini into half-moons.
• Finely chop red onion.
• Grate carrot.
• Drain sweetcorn.
• Slice chicken thigh into thin strips.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate and set aside.
• Return frying pan to high heat with a drizzle of olive oil.
• Cook diced bacon, corn, celery, onion and zucchini and cook, tossing, until tender, 3-4 minutes.
• Add carrot and cook, until softened, 2-3 minutes.
• Reduce heat to medium, then add Nan's special seasoning and cook, until fragrant, 1 minute.
TIP: Chicken is cooked through when it is no longer pink inside.
• To pan with bacon, stir in light cooking cream, vegetable stock and the water.
• Simmer until slightly reduced, 2-3 minutes. Season with pepper.
• Remove from heat, and stir in baby spinach leaves and cooked chicken, until wilted.
• Transfer bacon-chicken filling to a baking dish and evenly spread mash potato over the top.
• Sprinkle over Cheddar cheese.
• Grill until lightly golden, 8-10 minutes.
• Divide creamy bacon, chicken and loaded veggie pie between plates.
• Sprinkle over spring onion to serve. Enjoy!