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Heat olive oil. Sauté onion, carrot, celery and garlic until soft and lightly caramelised.
Add smoked paprika, herbs, pepper and salt. Add minced chicken and cook until browned.
Add peas and chicken stock. Simmer until the filling is cooked through and rich and glossy. Set aside.
Boil cubed potatoes until tender. Drain and pass through a fine sieve/ricer while hot. Add butter immediately. Add warm lactose-free milk, salt, pepper and herbs.
Transfer filling to a pie dish or ramekins. Top with mashed potato and rough up the surface with a fork. Add cheese if you like.
Bake at 200°C for 10–15 minutes, until golden and crisp. Serve hot.