Chilli Chicken Pie with Sweet Potato Topping

4 Servings

400 g sweet potatoes peeled and cut into chunks
300 g potatoes peeled and cut into chunks
salt and freshly ground black pepper
low-calorie cooking spray
500 g diced chicken breast
1 onion peeled and diced
2 green peppers deseeded and diced
4 garlic cloves peeled and crushed
2 green chillies finely chopped (remove the seeds for a mild chilli or leave in for a spicier one)
100 g baby corn cut into slices
1 tsp ground cumin
½ tsp dried oregano
500 ml chicken stock (1 chicken stock cube made up with 500ml boiling water)
400 g tin cannellini beans rinsed and drained
165 g reduced-fat cream cheese
1 tbsp cornflour mixed to a slurry with 1 tbsp water
juice of half a lime

Put the sweet potatoes and potatoes in a pan of salted water. Bring to a boil and cook for 15-20 minutes until they are cooked, and a knife slides easily through. Drain well, leave for 5 minutes then mash together. Season with salt and pepper.
While the potatoes cook, spray a large deep, frying pan with low-calorie cooking spray and place over a medium to high heat. When the pan is hot, add the chicken and fry for 2-3 minutes, until sealed on all sides. Remove from the pan and set aside.
Reduce the heat to medium. Spray the pan again with low-calorie cooking spray and add the onions, peppers and baby corn. Cook for 5 minutes, then return the chicken to the pan.
Add the garlic, chilli, cumin, and oregano. Cook for a further minute or 2. Add the stock and bring to a boil. Reduce the heat and simmer for 15 minutes, until the chicken is cooked.
Preheat the oven to 200°C fan.
Add the beans and stir in the cream cheese and lime juice. Add the cornflour slurry and stir until the sauce has thickened.
Season with salt and pepper and pour into an ovenproof dish. Top with the sweet potato mash. Place on a baking tray and then in the oven for 25 minutes until the topping is golden. Serve!

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