Season the chicken thighs with salt and pepper. Add to a large casserole dish
Slice the onion and crush the garlic cloves. Add to the casserole dish
Peel and dice the kumara and carrots, add to the casserole dish
Add the green beans to the casserole dish
Add the chicken stock powder, dried thyme, onion powder, garlic powder and cornflour to a bowl, add 1c of water and mix with a fork. Pour into the casserole dish
Cover the casserole dish with a lid or tinfoil and bake for 1 - 1 1/2 hours at 180°C Fan Bake (stir occasionally). Remove the lid for the last 15 minutes of cooking time
Peel and dice the potatoes, add to a saucepan and cover with water. Bring to the boil and simmer for 20 minutes. Drain the water and mash with the butter and milk, season with salt and pepper