Serves 4
Cooking time approx 35 minutes
2 tbspns olive oil
1 leek or brown onion thinly sliced
2 garlic cloves, chopped
500g chicken mince
2 carrots sliced
2 celery sticks sliced
40g packet french onion soup
2 teaspoons cornflour
1 cup of peas
600g potatoes, chopped
400g parsnips, chopped
50g butter
1/2 cup milk
Heat oil in large frying pan over moderate heat. Add leek and garlic, cook and stir until leek/onion softens. Add mince, cook, stirring with a wooden spoon to break up lumps, until browned.
Stir in carrot, celery, 1 1/2 cups water and soup mix. Bring to the boil. Reduce heat, simmer until vegies are tender. Blend cornflour with 1 tablespoon of water. Stir peas and cornflour mixture into chicken mixture, cook and stir until mixture thickens. Spoon mixture into a shallow 1.5 litre ovenproof dish.
Combine potoato and parsnip in a microwave safe dish. Microwave on high until tender. Add half the butter and milk, mash until smooth. Season with salt.
Spoon potato mixture over chicken mixture in prepared dish. Dot remaining butter on top of potato. Bake for 15-20 minutes in a preheated oven of 180C/160C fan forced until golden brown.
Enjoy!!
When baking, follow directions. When cooking, go by your own taste.
Laiko Bahrs
