This hearty pie is the perfect fall weeknight meal.
1 large, sweet potato, peeled and cubed
4 large Yukon gold potatoes, peeled and cubed
1 litre chicken stock
1/4-1/2 cup milk of your choice
1 tablespoon garlic powder
Salt and pepper
500g chicken minced meat
2 tablespoons olive oil
1 zucchini, grated
1/4 cup parsley, finely chopped
1 1/2 cups frozen peas
1 1/2 cups frozen corn
In a medium sauce pot on high heat place the cubed sweet potatoes and potatoes. Cover with chicken stock. If the potatoes are not covered in liquid, simply add water to the chicken stock. Bring to a boil, lower to a simmer, and allow to cook until the potatoes are fork tender or about 10 to 15 minutes. Strain. Pass through a ricer and place back into the pot.
Add milk of your choice, and garlic powder, and season with salt and pepper. Reserve.
In a sauté pan (preferably while the potatoes are boiling) warm olive oil. Add the chicken minced meat and season with garlic powder salt and pepper. Allow the meat to brown for about five to seven minutes. Add in the grated zucchini and parsley and cook an additional two to three minutes. Close the heat and reserve.
In a nine-by-nine casserole dish arrange the chicken minced meat mixture. Then sprinkle the peas and corn and top with the creamy mashed potatoes. Sprinkle the top with paprika for colour. Cover with aluminum foil and bake in a preheated 375° F oven for 25 to 30 minutes.