11 January 2017 By Tash Ellens
According to the forecast, we've been given a cold weather warning. Why not make this warming winter pie, put the fire on and enjoy a cosy evening in.
(You'll get your five a day with just one mouthful!)
- 1 sweet potato - peeled & diced
- ½ butternut squash - peeled & diced
- 1 tbsp. garlic infused oil
- 1 large leek - thinly sliced
- 6-8 broccoli florets
- 2 carrots - peeled & diced
- 1 rosemary sprig
- 1 large chicken breast - diced
- 2 tbsp. your favourite gravy granules (I used vegetable gravy)
- ½ stock cube
Boil the sweet potato and butternut squash until tender enough to mash. I added a tbsp. of butter and a splash of milk during mashing.
Heat the oil and leeks in a pan until lightly brown. Add the broccoli, carrots and rosemary - heat for a further 10-12 minutes until the vegetables start to soften. Transfer them to an oven proof dish and set aside.
In the same pan add your chicken and cook until the outside starts to brown - add to your oven proof dish.
In a jug mix the gravy and stock cube with 400ml of boiling water. Pour this into the oven proof dish and stir it into the vegetables.
Top with your mash and season lightly. Cook in a preheated oven at 180 °C for 50-60 minutes, until the top starts to brown and crisp.
Serve on its own or with a side of freshly steamed peas.