Ingredients:

  • 2 kg Sweet Potatoes, peeled and roughly chopped
  • 60 ml Whole Milk or Single Cream
  • 60 g Unsalted Butter, melted
  • 5 g Fine Sea Salt (for mash)
  • 3 g Freshly Cracked Black Pepper (for mash)
  • Pinch of Nutmeg (optional)
  • 15 ml Olive Oil
  • 1 large Onion, finely diced
  • 2 medium Carrots, peeled and finely diced
  • 2 cloves Garlic, minced
  • 250 g Chicken Breast (or thigh), diced into 2 cm cubes
  • 150 g Butternut Squash, peeled and diced
  • 15 g All-Purpose Flour
  • 3 g Dried Sage
  • 3 g Dried Thyme
  • 375 ml Chicken Stock (low sodium)
  • 120 ml Heavy Cream or Crème Fraîche (optional)
  • 100 g Frozen Peas
  • Salt and Pepper to taste

Instructions:

  1. Prepare the Sweet Potato Topping: Place chopped sweet potatoes in a large saucepan and cover with cold, salted water. Bring to a boil, then reduce heat and simmer until fork-tender (about 15-20 minutes).
  2. Drain the potatoes completely. Return them to the hot pan briefly to evaporate any excess moisture. Remove from heat, then add the melted butter, milk/cream, salt, pepper, and nutmeg. Mash thoroughly until smooth and fluffy. Set aside.
  3. Cook the Filling Base: Heat the olive oil in a large frying pan over medium heat. Add the diced onion and carrots. Sauté for 5–7 minutes until the onions are translucent and the carrots begin to soften.
  4. Stir in the minced garlic and diced butternut squash. Cook for another 3 minutes. Push the vegetables to the side, then add the diced chicken to the pan. Cook until the chicken is lightly browned on all sides.
  5. Build the Sauce: Sprinkle the flour, dried sage, and thyme over the chicken and vegetables. Stir well to coat everything (this acts as a thickener). Cook for 1 minute.
  6. Gradually pour in the chicken stock, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
  7. Reduce the mixture: Cook for 5–8 minutes, stirring occasionally, until the sauce has thickened significantly and lightly coats the back of a spoon. Season well with salt and pepper. Stir in the heavy cream (if using) and the frozen peas. Remove the pan from the heat immediately.
  8. Assemble and Bake: Preheat your oven to 200°C (400°F). Spoon the hot chicken and vegetable filling into a deep ovenproof casserole dish.
  9. Carefully dollop the sweet potato mash over the filling. Using a fork, spread the mash evenly, ensuring the filling is completely covered and create ridges on the surface for browning.
  10. Bake for 25–30 minutes, or until the filling is bubbling hot around the edges and the sweet potato topping is golden brown and slightly crispy.
  11. Let the pie rest for 10–15 minutes before serving.