Spring Chicken and Pea Mash Pie

Name: Spring Chicken and Pea Mash Pie with Dill and Greek Style Salad Cheese
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 450 Potatoes; 1 Onion; 2 Garlic Clove**; 1 Dill; 50 Greek Style Salad Cheese; 260 Diced British Chicken Thigh; 1 Lemon & Herb Seasoning; 15 Chicken Stock Paste; 120 Peas; 1 Plain Flour; 250 Water for the Sauce

with Dill and Greek Style Salad Cheese

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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!

Allergens:

Milk

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.

Total45 minutes

Active 35 minutes

DifficultyEasy

Ingredients

serving amount

450

Potatoes

Onion

Garlic Clove**

Dill

Greek Style Salad Cheese

(Contains: Milk)

260

Diced British Chicken Thigh

Lemon & Herb Seasoning

Chicken Stock Paste

120

Peas

Not included in your delivery

Plain Flour

250

Water for the Sauce

Nutritional information

Energy (kcal)548 kcal

Energy (kJ)2293 kJ

Fat19.2 g

of which saturates7.5 g

Carbohydrate58 g

of which sugars10.8 g

Protein43.2 g

Salt2.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Colander

•Lid

•Large Saucepan

•Garlic Press

•Pan

•Oven dish

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.