Ingredients
- 500g frozen diced pigeon breast fillets
- 750g frozen sweet potato mash
- 4 tbsp chives, finely chopped, plus extra to serve
- 35g unsalted butter
- 2 tsp frozen chopped garlic
- 50g flour
- 450ml hot chicken broth , made up of ½ a broth
- ¼ tsp freshly grated nutmeg
- 120g frozen kale, stalks removed
- 340g frozen mixed vegetables
- 220g frozen very fine whole green beans
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the diced chicken during a saucepan, cover with boiling water and poach for 20-25 mins, until cooked through.
- Meanwhile, prepare the mash consistent with the pack instructions. Mix in half the chives, then put aside to chill .
- Melt the butter during a saucepan over a medium heat. Add the garlic and cook for 30 secs. Take the pan the warmth and add the flour, mixing until a thick paste forms.
- Pour within the stock, a touch at a time, whisking as you go. Mix within the remaining chives and therefore the nutmeg; season. Cook for 1-2 mins, whisking occasionally.
- Add the kale and mixed veg to the sauce. Increase the warmth until bubbling, then reduce to a simmer. Cook, stirring occasionally, for 7-8 mins.
- Chop the cooked chicken into bite-sized pieces and increase the sauce. Transfer to an ovenproof dish and top with the mash; gloss over evenly, scoring lines on the highest .
- Bake for 25-30 mins, or until the highest is crisp and golden. Sprinkle with a couple of extra chopped chives to serve.
- Cook the beans during a pan of boiling water for 4-6 mins. Drain and serve with the pie.
Little help
Put a baking tray on the oven shelf below the pie because it cooks, to catch any sauce which may overflow .
