This recipe first appeared in Woman’s Day.
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Ingredients
Pumpkin topping
Method
1.In a large frying pan, heat oil on medium. Sauté onion, parsnip and carrot for 3-4 minutes until tender.
2.Increase heat to high. Add mince, garlic and thyme to pan. Cook for 5-6 minutes, breaking up lumps until evenly browned.
3.Mix in flour and cook for 1 minute. Gradually pour in combined stock and milk, stirring until boiling and smooth. Add bay leaf. Reduce heat to low and simmer for 3 minutes until thickened. Stir peas and sauce through.
4.For the pumpkin topping: Cook pumpkin in a saucepan of boiling water for 10-15 minutes until tender. Mash with butter and season to taste.
5.Spoon chicken mixture into 4 x 1 ¼-cup ovenproof dishes. Cover with pumpkin. Sprinkle with breadcrumbs and extra thyme.
6.Bake for 10-15 minutes until breadcrumbs are toasted and golden, and filling is bubbling. Accompany with vegetables or salad.
Note
- Sprinkle with grated cheese before baking, if desired.