Spicy Chicken Liver and Mixed Vegetable Pie

Prep 20 Mins, Cook 50 Mins, 11 Ingredients, Serves: 4 - 6


  • 2 Tbsp. (30 ml) cooking oil
  • 500 g chicken livers, cleaned
  • 1 onion, finely diced
  • 1 Tbsp. (15 ml) Rajah All-in-One Curry Powder
  • 1 cup (150 g) frozen mixed vegetables
  • 1 Knorrox Chicken Stock Cube
  • 1 cup (250 ml) water
  • 2 tsp (10 ml) Robertsons Mixed Herbs
  • 2 Tbsp. (30 ml) Knorr Brown Onion Soup
  • 6 potatoes, boiled and mashed
  • ½ cup (60 g) cheddar cheese, grated


  • Preheat oven to 180°C.
  • Heat oil in a pan and fry the chicken livers until brown on the outside but still pink on the 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 for a few minutes to thicken and then place the mixture into an oven-proof casserole dish.
  • Top with mashed potato and sprinkle with cheddar cheese
  • Place into the oven and bake for 25 minutes or until the top is golden brown and the cheese has melted.