Olive Magazine
Chicken And Shredded Sprouts Pie With Butterbean Mash Recipe

Chicken and shredded sprouts pie with butterbean mash

Published: November 24, 2015 at 8:58 am
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

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

Nutrition:
NutrientUnit
kcal342
fat6.6g
saturates3.2g
carbs28.6g
fibre10.7g
protein31.6g
salt1.5g
Advertisement

Ingredients

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

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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content