Sort ingredients
pinokuo
QR Code
Listen
Pdf
Saute onions in olive oil and butter until colour changes, then add garlic and saute until golden.
Add mushrooms and saute until golden.
Add chicken and when the colour changes, add the herbs and spices. Cook on high for 3-5 mins.
Cover and simmer for 3 mins, then uncover and add your veg. Cook on high, stirring often, and when the juices start to absorb back, add chicken stock, double cream, Greek yoghurt and flour slurry.
Mix that and bring to a boil, then simmer covered for about 15-20 mins until a creamy, but runny consistency that coats the back of a spoon. Leave to cool.
For the mash, boil sliced potato discs with salt until fork tender.
Drain and put back on low heat, add butter and salt. Mash until noticeable lumps are out.
Now add milk at intervals and keep mashing until you have the desired consistency.
Add fresh ground black pepper and cheddar cheese and mix well.
Taste the mash and adjust any ingredients to your taste.
Top the pie filling with the mash, then smooth out with a fork. It doesn't matter if the filling rises up around the edges.
Top with more cheddar and black pepper.
Bake in a preheated oven at 180C for 30-35 mins until golden on top.
IMPORTANT: Leave the pie to cool for at least 45 mins so it can set and is easier to serve.