PRE-RACE RECIPE
SWEET POTATO-TOPPED CHICKEN AND LEEK PIE Substitute the sweet potatoes and carrot with butternut and parsnip, or any combination of root vegetables – they all taste good with the creamy chicken and leek filling
INGREDIENTS
Serves 2 ■ 600g sweet potato, peeled and chopped ■ 300g carrots, peeled and chopped ■ 1tbsp olive oil ■ 2 leeks ■ 300g chicken breast ■ 1.5tbsp flour ■ 2tsp wholegrain mustard ■ 500ml chicken stock ■ Seasoning ■ 50g cheddar cheese, grated
METHOD
1. Preheat the oven to 200°C (400°F)/ gas mark six. 2. Cook the sweet potatoes and carrots in a pan of boiling water for 12-15 minutes, until tender. 3. Meanwhile, heat the olive oil in a frying pan and cook the leeks and chicken for 10 minutes, until browned. Stir in the flour and cook for one minute, then stir in the mustard and stock and bring to a simmer. Cook for two to three minutes and then spoon into an ovenproof dish. 4. Drain the potatoes and carrots and lightly mash. Season well, spoon over the chicken mixture and sprinkle with grated cheddar. 5. Cook for 12-15 minutes until the cheese is melted and golden. 6. Serve with a green salad.
O N YO U R P LATE PER SERVIN G CALORIES 712 FAT 18.6G (SAT: 7.3G)
PROTEIN 50.8G
CARBS 91.2G (SUGARS: 13.3G)
28 mensrunninguk.co.uk • October 2015
MR57_028-029.indd 28
Words Joy Skipper Photography Joy Skipper
13/08/2015 11:12