Chicken, leek and sweet potato pie

Chicken, leek, sweet potato, pie,
Serves 4-6
1.2kg sweet potato, peeled and chopped into chunks
30g butter
Salt and black pepper
1 tbsp olive oil
6 chicken thighs, boneless, skinless, cut into bite-sized pieces
3 leeks, sliced
450g chestnut mushrooms, sliced
1 tbsp fresh tarragon, finely chopped
300ml cream
100ml white wine
  1. Place the sweet potatoes in a large pan, cover with water and bring to the boil over a high heat. Cook for 7-8 minutes until soft. Drain well, then return to the heat and steam dry for 2-3 minutes, shaking the pan. Add the butter, salt and pepper and mash until smooth. Set aside.
  2. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  3. Heat the oil in a large saucepan over a medium heat. Cook the chicken for 3-4 minutes, stirring occasionally, until browned on all sides. Transfer to a plate and set aside.
  4. Add the leeks to the same pan and stir to coat in the chicken drippings. Cook for 4-5 minutes until softened. Stir in the mushrooms and tarragon and cook for another 4-5 minutes. Return the chicken to the pan and stir in the cream and white wine. Season to taste and transfer to a baking dish.
  5. Top the chicken with the sweet potato mash and place in the oven for 30 minutes or until the top is golden and the edges are bubbling.

Per serving: 431kcals, 13.6g fat (5.4g saturated), 51.7g carbs, 15.8g sugar, 26.8g protein, 8.7g fibre, 0.379g sodium

For a lighter version, replace 100ml of the cream with milk. This will also be delicious made with a mashed potato topping, or even a combination of mashed root vegetables.