Spicy Chicken Liver and Mixed Vegetable Pie

Name: Spicy Chicken Liver and Mixed Vegetable Pie
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Cuisine: South African
Ingredients: 2 tbsp cooking oil; 500 g chicken livers, cleaned; 1 onion, finely diced; 1 tbsp Rajah All-in-one curry powder; 1 cup frozen mixed vegetables; 1 Knorrox chicken stock cube; 1 cup water; 2 tsp Robertsons mixed herbs; 2 tbsp Knorr brown onion Soup; 6 potatoes, boiled and mashed; cup cheddar cheese, grated

6 People
70 min.
easy

Ingredients

2 tbsp cooking oil
500 g chicken livers, cleaned
1 onion, finely diced
1 tbsp Rajah All-in-one curry powder
1 cup frozen mixed vegetables
1 Knorrox chicken stock cube
1 cup water
2 tsp Robertsons mixed herbs
2 tbsp Knorr brown onion Soup
6 potatoes, boiled and mashed
cup cheddar cheese, grated

Cooking Method

Preheat oven to 180C
Heat oil in a pan and fry the chicken livers until brown on the outside but still pink inside, then remove from the pan and set aside
Add the onion to the pan and fry until soft then add the Rajah All-in-One Curry Powder and fry for 1 minute to release the flavour and aroma
Add the frozen mixed vegetables, Knorrox Chicken Stock Cube, water and Robertsons Mixed Herbs to the pan and simmer for a few minutes until the vegetables are tender
Mix the Knorr Brown Onion Soup with 4 tablespoons of water to form a smooth paste and add to the pan together with the chicken livers
Allow to simmer and thicken for a few minutes, then place the mixture into an oven-proof casserole dish
Top with mashed potato and sprinkle with cheddar cheese, then place into the oven and bake for 25 minutes or until the top is golden brown and the cheese has melted