Spring Chicken and Pea Mash Pie
with Dill and Greek Style Salad Cheese
This Spring Chicken and Pea Mash Pie is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
1
Onion
2
Garlic Clove
1
Dill
50
Greek Style Salad Cheese
(Contains Milk)
260
Diced British Chicken Thigh
1
Lemon & Herb Seasoning
15
Chicken Stock Paste
120
Peas
Not included in your delivery
1
Plain Flour
250
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
In the meantime, halve, peel and chop the onion into small pieces.
Peel and grate the garlic (or use a garlic press).
Roughly chop the dill (stalks and all).
Crumble the Greek style salad cheese.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken thigh and onion. Season with salt and pepper.
Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Stir through the garlic, lemon and herb seasoning and flour (see pantry for amount). Cook for 1-2 mins - you want all the veg and chicken to be coated in the flour.
Add the water for the sauce (see pantry for amount), chicken stock paste and peas. Simmer until the sauce has thickened, 3-4 mins.
Meanwhile, set your grill to the highest setting.
Once the sauce has cooked, taste and season with salt and pepper if needed. Stir through half the dill.
Gently stir the remaining dill and crumbled Greek salad cheese through the mash.
Pour the chicken mixture into an appropriately sized ovenproof dish, then carefully spread over the potato mash.
Grill until the mash is golden, 6-8 mins.
Once assembled, share the potato topped pie between your plates.
Enjoy!
