Mondays are always a bit of a downer aren’t they! No-one likes to go back to school or work after what always seems a too short weekend. So on a Monday I like to give my family a little something to look forward to. Something to finish the day off well and make it a little less difficult.
On a Monday, I make what I call ‘Chicken Mash Pie’. A year or so ago I had an idea to combine a couple of different recipes in one dish to make something new. And it was a hit! My family loved it and it has become something they look forward to.
The combination is a variation of the filling from a chicken pie recipe and the lovely cheesy, mash topping of an awesome cottage pie I make. It seems fairly flexible so feel free to experiment with the ingredients to your hearts content. And don’t worry if you make a little too much mash as in my experience it is never turned down as a side dish.
For the Bottom
- 4 – 500g Chicken Breast (chopped)
- 1 Leek (chopped)
- 1/2 packet of smoked streaky bacon cut into small pieces
- 1 chicken stock cube in 1 cup of boiling water
- 1/2 cup of milk
- 1tbsp plain flour
- 1tbsp milk
- oil and butter for cooking
For the Mash Topping
- Potatoes (lots) I just do a pan full, it depends how much you like mash.
- butter (to taste)
- Milk (about 1/2 cup)
- Lots of strong cheddar cheese
- Peel the potatoes and set them off boiling while you prepare the chicken mixture.
- Put some oil in a large frying pan and cook the chicken. (I sprinkle with salt and pepper whilst cooking). Then set aside in a dish.
- Saute the leek and bacon in a knob butter and and a splash of oil. (I cook the bacon first and then add the leek as we like the fat to be cooked well) When cooked add the flour and mix to coat.
- Add the stock, stirring continuously, then add the milk so that the sauce is rich and creamy.
- Add the chicken and stir until the meal is completely coated.
- Put the chicken, bacon and leek mixture into the bottom of a large oven proof dish.
- Your potatoes should now be soft and ready to mash so drain them well and mash with a large fork or masher.
- Mix in the butter and milk to taste. The mix should be nice and soft.
- Grate the cheese and add to the mash until it tastes fabulously cheesy.
- Carefully lay the mash on top of your chicken mixture making sure that it completely covers all of the mix.
- Grate some more cheese over the top and bake in the oven at 200 degrees for 25 minutes until the top is gloriously golden.
- Allow to sit for a few minutes and then dish up onto plates and serve with a healthy selection of steamed veggies.
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