appetite magazine
Sweet potato, chicken and veg cottage pie
 
 
Serves: 4-6
Ingredients
  • 500g cooked chicken chunks
  • 400g (leftover) cooked mixed vegetables, cut into chunks
  • 3-4 large sweet potatoes, cooked and mashed
  • 100g any cheese, grated
  • 50g flour
  • 350ml chicken stock
  • honey
  • 2tbsp cranberry sauce
  • 1tsp nutmeg
  • handful spinach
  • handful watercress
  • handful cabbage
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 tsp curry powder
  • cracked black pepper
  • 3-4 garlic cloves crushed
  • 5 sprigs thyme
Method
  1. Place the flour in a pan over a medium heat.
  2. Add a little of the stock and mix well. In another pan, bring the rest of the stock to a boil.
  3. Pour half into the flour mixture.
  4. Stir until smooth. Slowly add more stock to get the desired thickness.
  5. Add cranberry sauce, nutmeg and honey (to taste).
  6. Adjust seasoning. Add the sauce to the turkey and vegetables and gently mix.
  7. Add spinach, cabbage and/or watercress.
  8. Pour into an ovenproof dish. Season the sweet potatoes with the spices.
  9. Add the cheese and place on top.
  10. Decorate with garlic and thyme.
  11. Cook at 160C/Gas 4 for 25-30 mins or until piping hot and golden.
Recipe by appetite magazine at https://www.appetitemag.co.uk/sweet-potato-chicken-and-veg-cottage-pie/