Post by Caz on May 27, 2015 9:52:02 GMT
For 4 good eaters, I used:
The mash:
500 g potatoes
150 ml chicken stock
some parsley
a tiny bit of ground nutmeg (optional)
Boil the potatoes, mash them, add the stock, herbs, salt, pepper, seasoning to taste and set aside
Meanwhile preheat your oven to 180 - 190 C
The filling:
350 ml chicken stock
2 leeks, chopped up
350 g carrots, chopped up
150 g peas
100 g sliced mushrooms
500 g cooked chicken
salt and pepper
tarragon (optional)
Place the ingredients in a pot and let simmer for about 15 - 20 minutes, until carrots and leeks have softened,
Add herbs, salt and pepper to taste
Transfer the filling into a pie dish/oven-proof dish
Spread the mash evenly over the top, I actually used a beaten egg spread onto the mash for some extra browning
Bake in the oven for about 20 - 25 minutes, or until the mash (+egg) turns nice and golden
Serve with vegetables of choice and ENJOY!
The mash:
500 g potatoes
150 ml chicken stock
some parsley
a tiny bit of ground nutmeg (optional)
Boil the potatoes, mash them, add the stock, herbs, salt, pepper, seasoning to taste and set aside
Meanwhile preheat your oven to 180 - 190 C
The filling:
350 ml chicken stock
2 leeks, chopped up
350 g carrots, chopped up
150 g peas
100 g sliced mushrooms
500 g cooked chicken
salt and pepper
tarragon (optional)
Place the ingredients in a pot and let simmer for about 15 - 20 minutes, until carrots and leeks have softened,
Add herbs, salt and pepper to taste
Transfer the filling into a pie dish/oven-proof dish
Spread the mash evenly over the top, I actually used a beaten egg spread onto the mash for some extra browning
Bake in the oven for about 20 - 25 minutes, or until the mash (+egg) turns nice and golden
Serve with vegetables of choice and ENJOY!
