Leftover chicken and sweetcorn mash-top pie

Name: Leftover chicken and sweetcorn mash-top pie
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 350 g Cooked chicken (leftover), shredded; 400 ml Chicken stock (homemade); 150 g Sweetcorn; 100 g Frozen peas; 1 Leeks, sliced; 150 g Carrots, diced small; 30 g Butter; 30 g Plain flour; 150 ml Milk; 1 g Mixed herbs; 1 g Black pepper; 800 g Potatoes, peeled and chopped; 30 g Butter; 60 ml Milk; 50 g Cheddar, grated

Turns the Sunday chicken and its stock into a cheap, creamy pie with a golden mash lid.

Ingredients

350 g Cooked chicken (leftover), shredded
400 ml Chicken stock (homemade)
150 g Sweetcorn
100 g Frozen peas
1 Leeks, sliced
150 g Carrots, diced small
30 g Butter
30 g Plain flour
150 ml Milk
1 g Mixed herbs
1 g Black pepper
800 g Potatoes, peeled and chopped
30 g Butter
60 ml Milk
50 g Cheddar, grated

Method

Heat the oven to 200°C (180°C fan). Boil the potatoes in salted water for 18 minutes until soft.
Meanwhile melt the butter in a pan and soften the leek and carrots for 8 minutes.
Stir in the flour, then gradually add the stock and milk, stirring until thick and smooth. Simmer for 5 minutes.
Fold in the chicken, sweetcorn, peas, herbs and pepper, and heat through for 3 minutes. Spoon into a baking dish.
Mash the potatoes with the butter and milk, spread over the filling, rough up with a fork and scatter over the cheese.
Bake for 20 minutes until golden on top and piping hot.