- Serves 6
- Preparation Time 15MINS
- Cook Time 20MINS
• 1 Tbsp peanut oil
• 750g chicken mince
• 1 tbsp curry powder
• 2 cups (500ml) Campbell’s Chicken Bone Broth
• 1 Tbsp cornflour
• 2 cups baby spinach
• 450g potato, cubed
• 450g pumpkin, peeled and cubed
• 1 cup reduced-fat grated cheddar cheese
STEP 1 Pre-heat oven to 180°C.
STEP 2 Steam or boil potato and pumpkin until tender, mash with 2/3 cup Bone Broth.
STEP 3 Meanwhile heat oil in a large frypan, add chicken mince and cook for 5 minutes or until starting to change colour, add curry powder and cook for a further 1 minute. Add remaining 1 1/3 cups Bone Broth and bring to the boil, combine cornflour with 1 tbsp water, stir well, add to chicken mince, stir until thickened. Stir through baby spinach.
STEP 4 Pour mince mixture into a 2 litre ovenproof dish, top with mashed vegetables and grated cheese. Bake for 15 minutes until cheese has melted and heated through.