Ingredients: 1 Tbsp olive oil 1 Tbsp butter 1 brown onion, diced 1 Tbsp dried thyme 2 cloves garlic, crushed 2 leeks, sliced 1 broccoli, florets removed and sliced in half 6 large portobello mushrooms, cut in half and sliced 400g free range chicken thighs, chopped into bite-size pieces 250g free range bacon, chopped into 2cm pieces ¼ cup boiling water 3 Tbsp vegetable or chicken stock 2 Tbsp cornflower 4 large kumara, peeled and chopped 2 Tbsp butter Salt and pepper
Method: Bring a pot of water to the boil and add kumara, boil for around 10-15 minutes until the kumara is soft to touch. Once boiled, strain the water, add butter, salt and pepper and mash to a creamy consistency- set aside.
In the meantime start on the pie filling. Add olive oil and butter to a warm pan and cook the onion and garlic over a low heat until soft (around 5 minutes).
Add in the bacon and chicken and cook through. Once cooked, put aside in another bowl while you cook the vegetables. In the same pan, add more butter and oil then add the mushrooms, leeks, and brocolli and cook until soft. Add the chicken and bacon back to the pan and add the thyme and mix to combine.
In a cup, mix the water, stock and cornflower to ensure no lumps and add to the pan. Simmer until reduced and slightly thickened.
Add the pie filling to a ovenproof dish and then cover with the mashed kumara. Top with grated cheese (optional) and bake at 180 degrees for 10 minutes or until cheese has melted. Serve with a side salad or steamed vegetables.