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Flambé Chicken with soy vegetables and creamy Lower GI potatoes

A Brazilian version of the famous shepherd's pie, using chicken thighs fillets cooked and flambéd in dry sherry, vegetables cooked in tomato and soy sauce topped up with a creamy sweet potato and lower carbs potato mash

This dish is a nice and very popular variation of Jerk beef Shepherd's Pie or "Escondidinho de Carne Seca" from Brazil's Northeast region. A true casserole that is made from meat, vegetables and creamy potato mash. Originally, this dish was made from Carne-Seca (dried meat) with mashed cassava and cheese on top. The recipe follows the same concept of a cottage pie that many people know as the shepherd's pie. Just like the shepherd's pie, the Brazilian version can have a large number of variations with different filings and so on. This flambé chicken with soy vegetables is one of my favourites.

  • Contains: Milk and milk products, Soybeans and soybean products (eg Miso, soy milk etc)

    Ingredients: Chicken thighs fillets, olive oil, dry sherry, onions , mushrooms, red capsicum, tomatoes, soy sauce, parsley, sweet potato, lower carbs potatoes, skim milk, butter, salt and pepper.

    Reheating Instructions: You can either cook from frozen or defrost overnight in fridge. Remove the lid and cook in a pre-heated 180C oven for 50 - 65 (from frozen) or 30 - 45 mins (de-frosted) or until piping hot through the middle.

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