Swap creamy white potato mash for a healthier option of sweet potato topping. This recipe is packed full of hearty farmhouse vegetables. I’ve used frozen veggies for convenience sake. I always have a stock of frozen in the freezer. Veg is veg!!

This recipe makes 4 portions. Perfect for freezing. This particular one is a favourite of my 8 month old. The sweetness of the potatoes and goodness of the chicken and veg are a tasty dinner full of nutrients. Perfect for all the family. It’s an all rounder really!!

Here’s what you’ll need:

• 3 Chicken fillets, chopped
• 400ml chicken stock
• 300g frozen veg: I used farmhouse mixed veg- carrots, broccoli, cauliflower & peas
• 1 onion
• 5 mushrooms
• 1/2 tsp thyme
• 1/2 tsp Rosemary
• Pinch sea salt
• 1 tbsp tomato puree
• 3 sweet potatoes
• 1 tbsp coconut milk
• Coconut oil for cooking

Here’s what to do:

• Peel the sweet potatoes and steam or roast until soft
• Add the coconut milk to the potatoes and mash until smooth
• Saute mushrooms & onions & set aside
• In another saucepan boil the vegetables
• In a large pan, cook the chicken in some coconut oil
• Add the veg to the pan with the chicken and add thyme, rosemary, sea salt & tomato purée & stir
• Add the chicken stock
• Spoon the mixture into 1 medium or 2 small oven dishes
• Top with the mashed potatoes & cook in the oven for 20 minutes at 160 deg c

Enjoy,

Aimee ❤