Chicken and shredded sprouts pie with butterbean mash

Chicken and shredded sprouts pie with butterbean mash

  • serves 6
  • Easy

This chicken and shredded sprouts pie with butterbean mash is a healthy version of your favourite comfort food. Use Brussels sprouts for a real depth of flavour

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Ingredients

  • onions 2, chopped
  • olive oil
  • garlic 2 cloves, crushed 
  • sprouts 300g, shredded
  • skinless chicken breasts 4, cut into chunks
  • plain flour 2 tbsp 
  • white wine 200ml 
  • half-fat crème fraîche 4 tbsp 
  • flat-leaf parsley a bunch, finely chopped 
  • butterbeans 3 x 400g tins, rinsed and drained
  • skimmed milk 100ml

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Fry the onions in 1 tsp olive oil for about 5 minutes, or until soft. Add the garlic and fry for another minute, then add the shredded sprouts. Fry for 5 minutes, until the sprouts are just softening. Add the chicken pieces and fry until lightly browned. Add the flour and season. Add the wine and simmer until the liquid has reduced by half. Stir in the crème fraîche and parsley.

  • Step 2

    Tip the beans into boiling, salted water and cook for 5 minutes. Drain and blend with the milk using a stick blender, until smooth and season well. Tip the filling into a baking dish, then spoon over the mash. Drizzle with 1 tsp olive oil and cook for 20-30 minutes, until the topping is golden and the filling is piping hot.

Check out our best ever Christmas leftover recipes here

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Nutritional Information

  • Kcals 342
  • Fat 6.6g
  • Saturates 3.2g
  • Carbs 28.6g
  • Fibre 10.7g
  • Protein 31.6g
  • Salt 1.5g
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