Tri-colour chicken loaf bake

I made this on the spur of the moment when I had been planning on a simple shepherd's pie - it was really yummy and a bit different. I'm glad I gave it a go!

INGREDIENTS

2lb mince chicken
1 egg white
30g breadcrumbs
Pepper
1 tspn teriyaki sauce
2 tablespoons reduced salt and sugar ketchup

Mix together and press into the bottom of a greased pan. I put my own portion - 180g of the mix - in a separate loaf tin and the rest in a 9x9 square tin. Bake in an oven preheated to 160/180'c for 25-35 minutes depending on tin size.

Middle layer:

Boil up some frozen spinach with 2 garlic cloves, crushed. Drain well when cooked and spread a thin layer over the chicken loaf when it emerges from the oven.

Topping:
I made my topping out of butternut squash mash - the rest of the family had half and half BNS and mashed potato. Their portion also made use of margarine to get a creamier consistency. Therefore the quantities given are for the layer that went over my loaf tin.

250g buttnernut squash, cubed.

Boil till soft then mash and add in a little Smart Squeeze of Frylite 'butter' spray.
Spread on the spinach layer and sprinkle with paprika.

Bake for a further 30 minutes, uncovered.

My loaf tin portion was 5pp and delicious!!