A delightful twist on a classic dish, combining hearty chicken with creamy sweet potato topping.
Preheat your oven to 180°C.
Preheating ensures even cooking from the start.
Heat a drizzle of oil in a pan, then sauté the diced onion until softened.
Stir frequently to prevent the onion from burning.
Add the ground chicken to the pan and cook until browned, breaking it apart as it cooks.
Ensure the chicken is fully cooked before proceeding.
Stir in the sweet potatoes, mushrooms, chopped tomatoes, tomato sauce, thyme, and Worcestershire sauce. Simmer until the sweet potatoes are tender.
Cover the pan to speed up the cooking process.
Transfer the filling mixture into a pie plate.
Spread the filling evenly for consistent layers.
Boil the potatoes until tender, then drain and mash with butter and sour cream until smooth.
Mash while the potatoes are still hot for a creamier texture.
Spread the mashed potato mixture over the filling evenly.
Use a fork to create decorative ridges on the topping.
Bake in the oven for 20 minutes or until the top is golden and the filling is bubbling.
Place the dish on a baking tray to catch any drips.
Serve warm and enjoy your delicious creation.
Garnish with a sprinkle of fresh thyme for a touch of elegance.
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