Name: Chicken pie with parsnip mash
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: 2 teaspoon vegetable oil; 1 medium_piece (150g) brown onion, chopped finely; 750 gram minced (ground) chicken; 1 medium_piece (120g) carrot, chopped finely; 2 (300g) stalks celery, trimmed, chopped finely; 1/4 cup (35g) plain (all-purpose) flour; 1 cup (250ml) chicken stock; 2 tablespoon worcestershire sauce; 155 gram button mushrooms, quartered; 3/4 cup (120g) frozen peas; 4 medium_piece potatoes (800g), chopped coarsely; 2 medium_piece (500g) parsnips, chopped coarsely; 1/4 cup (60ml) milk; 45 gram butter; 1/2 cup (40g) parmesan cheese, finely grated

Ingredients

2 teaspoon vegetable oil

1 medium_piece (150g) brown onion, chopped finely

750 gram minced (ground) chicken

1 medium_piece (120g) carrot, chopped finely

2 (300g) stalks celery, trimmed, chopped finely

1/4 cup (35g) plain (all-purpose) flour

1 cup (250ml) chicken stock

2 tablespoon worcestershire sauce

155 gram button mushrooms, quartered

3/4 cup (120g) frozen peas

4 medium_piece potatoes (800g), chopped coarsely

2 medium_piece (500g) parsnips, chopped coarsely

1/4 cup (60ml) milk

45 gram butter

1/2 cup (40g) parmesan cheese, finely grated

Method

1.Make parsnip mash. Boil, steam or microwave potatoes and parsnip until tender, drain. Combine potatoes and parsnip with milk and butter in bowl, mash until smooth, stir in cheese, season to taste.

2.Preheat oven to 200°C (180°C fan forced).

3.Meanwhile, heat oil in large saucepan, add onion and chicken, cook, stirring, until browned. Add carrot and celery, cook, stirring, until soft. Stir in flour then gradually add stock, sauce and mushrooms, cook, stirring, until mixture boils and thickens. Stir in peas, season to taste.

4.Spoon mixture into 2.5-litre (10-cup) ovenproof dish, top with parsnip mash. Bake, uncovered, in oven, about 30 minutes or until browned and heated through.

This pie is suitable to freeze. Thaw in the fridge overnight before reheating.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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