Chicken, leek and sweet potato pie

• porsi: Serves 4-6

Bahan-bahan

1.2kg sweet potato, peeled and chopped into chunks

30g butter

Salt and black pepper

1 tbsp olive oil

6 boneless, skinless chicken thighs, cut into bite-sized pieces

3 leeks, sliced

450g chestnut mushrooms, sliced

1 tbsp tarragon, finely chopped

300ml cream

100ml white wine

Petunjuk

1 Place the sweet potatoes in a large pan, cover with water and bring to the boil over a high heat. Cook for 7-8 minutes until soft. Drain well, then return to the heat and steam dry for 2-3 minutes, shaking the pan. Add the butter, salt and pepper and mash until smooth. Set aside.

2 Preheat the oven to 200°C/180°C fan/gas mark 6.

3 Heat the oil in a large saucepan over medium heat. Cook the chicken for 3-4 minutes, stirring occasionally, until browned on will all sides. Transfer to a plate and set aside.

4 Add the leeks to the same pan and stir to coat in the chicken drippings. Cook for 4-5 minutes until softened. Stir in the mushrooms and tarragon and cook for another 4-5 minutes. Return the chicken to the pan and stir in the cream and white wine. Season to taste and transfer to a baking dish.

5 Top the chicken with the sweet potato mash and place in the oven for 30 minutes or until the top is golden and the edges are bubbling.