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Mashed kumara-topped chilli pies

NZ Woman's Weekly

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800g orange kumara, peeled, chopped and boiled until cooked 25g butter, melted ½ cup warmed milk ¼ cup chopped fresh parsley Salt and freshly ground black pepper 2 tbsp olive oil 400g chicken

Ingredients

25 g	Butter
800 g	Orange kumara
1 pinch	Salt & freshly ground pepper
¼ cup	Fresh parsley
2 Tbsp	Olive oil
400 g	Chicken mince
400 g	Canned tomatoes
400 g	Four bean mix

Directions

Mash cooked kumara while still hot, add melted butter, warmed milk and chopped parsley, then beat until smooth and fluffy.
Season with salt and pepper to taste and set aside.
Heat oil in a saucepan, add chicken mince and cook for 5 minutes to brown, breaking up the mince with a wooden spoon.
Add oexican tomatoes and cook for 5 minutes. Add Four bean mix and stir to combine. Season with salt and pepper to taste.
Preheat oven to 200 degC. Divide mixture between four 1½ cup capacity ramekins and top each with mashed kumara.
Bake for 20 minutes or until golden brown.