These mini chicken and vegetable pies are the perfect way to get extra veggies into your kids’ meals. Make in advance and freeze for an instant, nutritional meal any time of the week.
MAKES 4
FOR THE MASH
- 375g potatoes (sweet potato and ordinary potatoes, mixed), peeled and cut into even-sized pieces
- 25g unsalted butter
- 15ml whole milk
- 25g medium cheddar cheese, grated
FOR THE PIE
- 15g unsalted butter
- 200g minced chicken
- 100g leeks, washed and thinly sliced
- Half a red pepper, diced
- 1 small carrot, grated
- 250ml chicken stock
- Pinch of dried herbs
YOU WILL NEED
4 small pie dishes
- Boil the potatoes until tender, drain and mash with the 25g butter, milk and cheese.
- Melt the 15g butter in a pan, add the leeks and chicken, and cook for 3–4 mins to brown the mince. Add the pepper, carrot, stock and herbs. Reduce the heat and simmer with the lid on for 8–10 mins.
- Divide the mixture between 4 pie dishes and top with the mash, then place under a preheated grill until golden brown.