Ingredients (serves 4-6):
- 450g of chicken breasts – chopped into cubes
- 300ml of chicken stock
- 100g of button mushrooms – whole if small enough or cut in half if a little bigger
- 1 tablespoon of cornflour
- 150ml of milk
- 200g of carrots – sliced
- 1 teaspoon of dried rosemary
- 900g of potatoes – chopped, cooked and mashed
- 1 onion – grated
- 100g of cheese – grated
- Salt and pepper
Start by making the filling. Pour the stock into a large pan and bring to the boil. Add the chicken and mushrooms and lower to heat to a gentle simmer for 20-30 minutes. Heat up the oven to 200 degrees C. Remove the chicken and mushrooms from the pan and transfer them to a large oven dish.
In a bowl, mix together the cornflour and milk and add this to the stock along with the carrots and rosemary. Season generously to taste. Pour this mixture over the chicken and mushrooms. Mix half of the cheese and the onion in with the mashed potato. Spoon the mashed potato over the chicken, mushroom and carrot etc. mixture, making sure it’s smooth and even. Sprinkle the remaining cheese over the top and bake in the oven for around 30 minutes or until the potato topping is nice and golden. Serve up straight away! Enjoy.
0 Comments.