This little bad boy was made from leftovers of my Sunday roast chicken, I made a stock from the carcass, added a couple of veggies and then the left over chicken, topped with sweet potato instead of pastry.
Perfect for any night of the week. A great freezable dish to save for later. Serve with buttery peas.
A scrumptious thrifty dish which will be sure to knock some nutrients back into your system.
1 0r 2 (300g) large sweet potatoes, roughly chopped, skins left on
1 1/2 Red onions, diced
2 Garlic cloves, crushed
3 Carrots, finely sliced into discs
2 zucchini, finely sliced into discs
300g left over roast chicken (you can use finely chopped chicken thigh too)
500ml Chicken stock, made from left over roast chicken carcass (or use bought chicken stock)
2-3 sprigs of fresh thyme
Freshly Ground Pepper
3 Heaped Tbsp Organic Cornflour
1 Cup Cold water
1 heaped tsp horseradish sauce
50g Parmesan Cheese, finely grated
- First thing is to make the stock, if you have bought stock, head to the no.2. Fill a large sauce pan with stripped chicken carcass, cover with water ad 1 sprig of thyme and bring to the boil with lid on for 40 minutes to 1 hour (its enough time to get the delicious juices out of the bones) if you have more time let it boil for 2 hours.
- Pop potatoes into sauce pan, cover with boiling water and boil until soft (generally 15 minutes), drain and let them steam dry when cooked.
- Pre-heat oven to 180c. Once stock is ready. Sieve out bones and pop stock to the side. Grab a large sauce pan and add a good splash of olive oil. Then add onion, garlic and carrot and let them sweat with lid on for 5-7 minutes. Once sweated add zucchini.
- Add stock back into onion pan and bring to the boil for about 10 minutes.
- Pre-mix a the cup of cold water and cornflour together before adding it to the stock pan. Once added, bring down heat to a medium and let the sauce slowly thicken. Adjust thickness to taste by adding a little more water or more pre-mixed cornflour.
- When the consistency is to your liking, season to taste with sea salt and pepper. Add the rest of the thyme in, followed by the chicken. Stir well.
- Mash the potato and add horseradish sauce to it, followed by a good sprinkling of sea salt and pepper.
- Pop chicken sauce into a large baking/pie tray. Carefully smother the potato on top. Sprinkle with parmesan and pepper. Whack in the oven for 30 minutes until potato topping is browned and crispy. Serve with a side of peas.