- 850 g potatoes, peeled and halved
- 8 g butter
- 100 ml milk
- 1 tbsp olive oil
- 325 g pack chicken thigh fillets
- 250 g leeks, thinly sliced
- 600 g frozen British garden peas
- 1 x 54.5g pack instant pourover cheese sauce mix
Preheat the oven to 200°C/ fan 180°C/ gas 6. Boil the potatoes, for about 10 minutes, until tender. Drain the potatoes and leave to steam dry in a colander for a few minutes. When dry, mash the potatoes with a knob of butter and the milk to create a smooth mash.
Heat the olive oil in a pan and sauté the chicken thigh fillets and the leeks for 6-8 minutes or until the chicken is cooked through. Transfer to a large ovenproof dish and add the frozen peas.
Make up the instant cheese sauce mix following pack instructions and add to the dish. Mix well. Spoon the mashed potato on top, spread evenly and mark with a fork, then bake for 30-35 minutes until golden and bubbling.
Make it veggie: Try swapping the chicken for 300g Quorn Chicken Style Pieces.