Herby spring chicken pot pie

Herby spring chicken pot pie

Prep: 10 mins      Cook: 30 mins           Easy           Serves:  4



Minimise your washing-up with this delicious one-pan chicken pie with spinach and herbs and topped with crispy filo pastry. It’s ideal for busy weeknights.


Nutrition: Per serving

kcal 526       fat 22g         saturates 8g        carbs 47g       sugars 7g        fibre 7g        protein 32g        salt 1.3g



  • 2 tbsp olive oil , plus a little extra for brushing over the pastry
  • bunch spring onions , sliced into 3cm pieces
  • 250g frozen spinach
  • 6 ready-cooked chicken thighs (or see tip, below)
  • 350ml hot chicken stock
  • ½ tbsp wholegrain mustard
  • 200g frozen peas
  • 200ml half-fat crème fraîche
  • ½ small bunch tarragon , leaves finely chopped
  • small bunch parsley , finely chopped
  • 270g pack filo pastry



  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Heat the oil in a large, shallow casserole dish on a medium heat. Add the spring onions and fry for 3 mins, then stir through the frozen spinach and cook for 2 mins or until it’s starting to wilt. Remove the skin from the chicken and discard. Shred the chicken off the bone and into the pan, and discard the bones. Stir through the stock and mustard. Bring to a simmer and cook, uncovered, for 5-10 mins.

  • STEP 2

    Stir in the peas, crème fraîche and herbs, then remove from the heat. Scrunch the filo pastry sheets over the mixture, brush with a little oil and bake for 15-20 mins or until golden brown.





Use 400g shredded roast chicken if you have leftovers from Sunday lunch.

Herby spring chicken pot pie
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Beef and Pumpkin Shepherd’s Pie

Beef and Pumpkin Shepherd’s Pie

A warm and healthy Beef and Pumpkin Shepherd’s Pie loaded with so many beautiful flavors….where do I start? The beautiful beefy filling? The crispy Parmesan cheesy top? Or the creamy layers of pumpkin?

This recipe has been handed down to me by my one and only mother. I may only ever change a couple things, but really, this is perfection.

The beef mixture inside this Beef and Pumpkin Shepherd’s Pie is like beast mode a la Arnold Schwarzenegger. The Terminator of Shepherd’s Pie…or Cottage Pie. Whichever one rocks your socks. So much happening it may not be like your normal average Shepherd’s Pie, but since when are we normal anyway?

One slice of this mountain of glory and you’ll be so full and fulfilled in every way possible, you won’t want a nothing else after it.



  • 1 kg | 2lbs butternut or kent pumpkin , washed, peeled seeded and cubed (I usually use 1/2 a kent pumpkin)
  • 3 large potatoes , washed, peeled and cubed
  • 2 tablespoons reduced fat butter/spread of choice
  • 1 tablespoon olive oil
  • 1 onion , chopped
  • 2 medium carrots , peeled and chopped
  • 1/2 red capsicum/bell pepper , seeded and chopped
  • 3 garlic cloves , minced (or 3 teaspoons minced garlic)
  • 500 g | 1lbs ground/mince extra lean beef
  • 2 ripe tomatoes , diced
  • 3/4 cup frozen peas
  • salt to season
  • 2 tablespoons vegetable stock (I use Vegeta)
  • 2 tablespoons gravy powder , whisked in 1/4 cup boiling water (until free of lumps): or you can substitute the gravy
  • powder with cornflour/corn starch.
  • 4 cups baby spinach leaves , washed
  • 2 tablespoons chopped flat-leaf parsley
  • 1/2 cup finely grated parmesan cheese


  1. Preheat oven to 200C | 400F. Combine pumpkin and potatoes with just enough water to cover them, in a large saucepan/pot over medium heat, and boil until tender. Alternatively, microwave or steam them until soft. Drain well, add the butter/spread and mash until smooth and creamy. Season with salt to suit your tastes.
  2. Meanwhile, heat oil in a separate large pan over medium – high heat. Add onion, carrots and capsicum, and cook stirring for about 5 – 10 minutes, or until onions become transparent. Add the garlic and cook stirring again, for about 2 minutes. Add beef and fry until meat is browned on all sides (break up all lumps with your wooden spoon). Add the tomatoes, cover pot with lid, reduce heat and simmer until tomatoes soften. When tomatoes are soft, add the peas, salt and vegetable stock powder, and simmer again covered with lid for about 10 minutes, or until all vegetables are soft and cooked through. Add gravy powder or cornflour/corn starch mixture. Cook stirring to combine all ingredients together until a sauce forms, reduces and thickens. Stir the spinach and parsley through, and take off heat.
  3. Evenly spread half the pumpkin/potato mash into a large oven proof baking dish. Spoon the beef mixture over the top, and spread remaining pumpkin mash over the top of the beef.
  4. Sprinkle evenly with parmesan cheese.
  5. Bake until the top of the pie turns a golden brown and sauce is bubbling underneath (about 20 minutes).
Beef and Pumpkin Shepherd’s Pie
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Beef and Pumpkin Shepherd’s Pie
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