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A slice of shepherd's pie with a layer of mashed sweet potatoes on top and a filling of ground meat, peas, and carrots on a white plate. The remainder of the pie is visible in a glass baking dish in the background.
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Chicken & Sweet Potato Pie Recipe

Prep Time1 hour
WORK TIME30 minutes
Cuisine: World
Servings: 8 yields

Ingredients

For the chicken mixture:

  • 1 Onion chopped
  • 1 teaspoon Garlic crushed
  • 1 teaspoon Ginger grated
  • 1½ lbs 675g Ground chicken
  • 200 g Carrots diced
  • 200 g peas fresh or frozen
  • 1½ 360ml cups Chicken/beef stock
  • 2 tablespoons Flour
  • 3 tablespoons Tomato paste
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon Oregano
  • 1 teaspoon Paprika
  • 1 teaspoon Red chili flakes
  • 1 teaspoon Cumin

For the sweet potato layer:

  • 2 large sweet potatoes 1KG
  • Salt to taste
  • Pepper to taste

Instructions

  • DIRECTIONS
    1. Fill a pot with water, add 1 teaspoon of salt and bring to a boil. Peel sweet potatoes, cut into chunks. When water is boiling, add sweet potato to the pot and boil until fork tender, about 20-25 minutes.
    2. While the sweet potatoes are cooking, heat olive oil in a large pan over medium heat. Add chopped onion and sauté for 4-5 minutes. Add crushed garlic and grated ginger and cook for 1 minute. Add diced carrot and cook for until tender, about 5 minutes.
    3. Add ground chicken, cook, stirring frequently until no longer pink. Season with salt, pepper, paprika, red chili flakes, oregano and cumin. Add tomato paste and stir well.
    4. Add flour and stir well.
    5. Add peas, stock and stir well. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens.
    6. Preheat oven to 400F (200C).
    7. When sweet potato done cooking, mash them into smooth puree. Season with salt and pepper to taste.
    8. Layer the chicken mixture in a 13"X8.5" (33X22cm) ovenproof dish. Spread the puree over the meat mixture.
    9. Bake for 30 minutes. Allow to cool for 10 minutes before serving.

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