chicken and leek pie with sweet potato

Lindsey Bareham

Deciding to roast sweet potatoes coincided with a reader writing to say she’d made my recent cottage pie but couldn’t be bothered to make mashed potato so did as I’ve done today. The mash looks dramatic, cuts calories and the flavours work well.

serves 2, prep 35 min, cook 35 min

3 small sweet potatoes
1 onion
25g butter
150g trimmed leek
3 chicken thigh fillets
1 tbsp flour
150ml milk
150ml chicken stock
3 tbsp finely grated Parmesan
1 tbsp fresh breadcrumbs.

Turn the oven to 220C/gas mark 7. Place the potatoes on tin foil, shiny side up, on a roasting tin. Pierce a few times. Bake for 30 minutes. Reduce the oven to 200C/gas mark 6. Meanwhile, make the filling. Finely chop the onion. Soften in butter with a pinch of salt while you cut the leek lengthways and slice across the halves. Agitate in water and drain.

Dice the chicken. Stir the leeks into the onion and cook for 5 minutes. Fold in the chicken, tossing until all the pieces are white. Dust over the flour then stir vigorously. Add the milk and stock, stirring to make a smooth sauce. Simmer for 5 minutes then pile into a dish. Leave to cool. Mix Parmesan and crumbs. Slit the potatoes lengthways and scrape out the “mash”, swirling over the filling. Scatter cheesy crumbs over the top. Bake for 25 minutes or until crusty.