Shepherd’s Pie (Sweet potato and chicken)

Ingredients : 

2 medium sweet potato 

2 tbsp cream 

1 tsp butter

1/2 cup minced chicken breast

1/2 cup celery (cubed)

1/2 cup carrot (cubed)

1/2 cup frozen peas

1/3 cup tomato (cubed)

1/4 cup yellow onion (chopped)

1 clove garlic (minced)

1 tbsp all purpose flour 

1 bay leaf 

1 cup chicken broth 

1/2 cup grated cheese (i used mozzarella)

Salt and pepper

Directions :

1. Steam sweet potato until soft. Mash and then add cream, butter, salt and pepper and continue to mash until smooth. Set aside.

2. Preheat the oven 180C. Heat oil in a pan, add the onion, bay leaf, celery, carrots and saute for 3-4 mins. Add the garlic and stir to combine. Add chicken, salt and pepper and cook for 3mins. Sprinkle with the flour and toss to coat, continuing to cook for a minute. 

3. Add the tomato, peas and chicken broth stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened. Remove bay leaf. 

4. Spread chicken mixture evenly into a glass baking dish. Top with the mashed sweet potatoes, press to seal the edge properly to prevent the mixture from bubbling up. 

5. Top with grated cheese bake for 25 minutes or just until the cheese melted. Remove from oven let it cool down before serving.