It takes a little while to prepare, so bear that in mind if you decide to make it when already starving. I was kinda dilly-dallying around the kitchen to Greg James on the radio, consulting other recipes and making it up as I went along, but all the preparation took me about an hour and half, then it was in the oven for a further half an hour. You could also do the final browning of the top under a grill though, which would be quicker.
It's sort of a shepherd's pie, crossed with a chicken and leek pie, crossed with a vegetable lasagne. Ish. The great thing is you can totally vary the vegetables you use too - leeks would be nice, or maybe cauliflower. Go wild.
This serves four people with good appetites!
3 tbsp sunflower oil
4 chicken breasts
2 red onions, sliced
2 tbsp plain flour
300g (about 2 large) carrots, cut into rings
½ broccoli, broken into small florets
100g green beans, chopped into thirds
1 garlic clove, finely sliced
400g can chopped tomatoes
1 chicken stock cube/pouch
900g potatoes (a mix of sweet and normal), peeled and cut into chunks
A knob of butter
up to 200ml/7fl oz milk
200g frozen peas
1. Preheat the oven to 200C. Heat 1 tbsp of oil in a pan and fry the chicken breasts until golden and cooked through. Leave to rest in their juices. Once cool, cut into bitesize chunks/slices.
|cutting up the cooked chicken|
|the vegetable mix|
|the boiled potatoes|
|all ready to be spooned into the dish!|