Provided beta-carotene, potassium, protein, Vit. B including folate and Vit. A, C and E.
Can be freeze and reheated.
2 tbsp vegetable oil
1 pc. medium onion, peeled and finely chopped
100g (3.5 oz) leeks, washed and sliced
375g (12 oz) potatoes, peeled and cut into chunks
1 1/2 tbsp milk
30g ( 1 oz) butter
salt and freshly ground black pepper
200g (7oz) minced chicken (thigh or red meat give you more protein)
1/2 stick celery, chopped
1 small carrot, grated
2 tbsp tomato ketchup
75ml chicken stock (use freshly boiled or Swanson Chick broth less sodium or Swanson Chicken Stock Unsalted)
1/2 tsp fresh thyme or pinch of dried thyme
Butter (just an extra knob)
To decorate with funny face
1 leek washed and sliced
2 baby sweet corn, halved
1 tomato, sliced
1 carrot - sliced to long stripes
6 frozen peas or string bean
All decorating vegetables need to be boiled in water or steamed (do not over cook so you do not loose the bright colors of the vegetables)
Boil the potatoes in a pot with salted water until tender. Mash together with milk and butter. Season to taste. Set Aside.
Heat the oil in a pan and sauté the leeks and onions for 5 mins until soft.Add the minced chicken, celery and grated carrot, cook for around 7 minutes. Transfer to a food processor or using a hand held food processor and purée for a few seconds to give the mixture a smooth texture. Return to the cooking pan add ketchup, boiling stock and herbs, cover and cook for about 5 mins.
Preheat oven at 350ºF (180ºC).
Divide the chicken mixture between 3 (4inch) ramekin dishes and top with mashed potato. Dot the tops with a little butter and place in the oven until the potato turns golden.
Decorate ach with vegetables to create the funny face. Sliced leeks and peas for the eyes, babycorn for the nose, tomato slices for the mouth and carrot strings for the hair.
Makes 3 mini pot pies.
Original Recipe from Annabel Karmel.
Contributed by a WeLuvMoms member.