This is a quick delicious meal with as little added fat as possible. The fresh sage with the chicken and pumpkin is a delicious combination.
500g chicken pieces, I used breast, cut into cubes
50g smoked bacon, finely chopped
1 clove garlic, ground until it is puréed
1 onion, finely chopped
300g pumpkin, chopped
Pinch of nutmeg
1 teaspoon good oil
Salt and pepper
1 teaspoon fresh sage, chopped up
For the mash
6 medium potatoes, peeled and roughly chopped
200g pumpkin, chopped
1/2 teaspoon nutmeg
20g butter (optional)
1 tablespoon olive oil
Parsley to garnish
Two tablespoons grated cheese for the topping
Sauté the onion and garlic in oil on medium heat. Add the bacon, stir and cook. Add the chicken and brown. Then add the chopped cooked pumpkin which retains a lot of water and the herbs. Cook until the pumpkin breaks down, around 20 minutes. Stir and do not let the mixture dry up, add some water if necessary. This depends on how soggy your pumpkin is. Season and turn off heat.
Grease an ovenproof dish and spoon the mixture into the dish. Flatten the surface.
For the mash, boil the potatoes and pumpkin in salted water. When they have cooked through, turn off heat and drain out all the liquid. Add the nutmeg, olive oil and butter if you are using it. Mash the vegetables or as I have done this time, use a hand held blender to cream them. I personally prefer the mashed topping with more texture but it is all about choosing what you prefer.
Spoon the creamed or mashed vegetables on top of the chicken and pumpkin layer.
Bake in a preheated oven at 180C for 30 minutes.
Remove from oven and allow to rest for 5 minutes before serving.
Lea’s new book Good Food Everyday is available via Midsea Books.
I use chicken by Falzon Butcher Rabat, organic pumpkin by Barbuto, spices by Schwartz at PJ Sutters, olive oil by Costa d’Oro at J Calleja Import Export Ltd