This tasty dish offers a great alternative to pastry based pies
4 People
20 minutes
60 minutes
Equipment
- Medium saucepan
- Sharp knife
- Chopping board
- Measuring spoons
- Measuring jug
- Potato masher
- Fork
- Ovenproof dish
Ingredients
- 350g mixed mushrooms (for example button, chestnut, portobello), sliced
- 500ml chicken stock (or vegetable stock if using Quorn)
- 2 skinless chicken breasts / 2 Quorn fillets, sliced
- 800g potatoes, cubed
- 1 onion, finely chopped
- 1 leek, chopped
- 1 carrot, peeled and chopped
- 200g green beans, chopped
- 1 tablespoon plain flour
- 1 bayleaf
- 1 teaspoon mixed herbs
- 1 teaspoon dried tarragon
- 1 teaspoon vegetable oil
- Black pepper to taste
Simple steps
- Heat the oil in a medium saucepan, and then soften the onion, leeks and carrots for a few minutes
- Add the chicken and mushrooms and cook for a further 2-3 minutes
- Add the stock, green beans, herbs, tarragon and bayleaf, if the sauce needs thickening sprinkle the flour in and mix well. Simmer for 10 mins.
- Meanwhile, heat the oven to 180°C/ fan 160C/ gas 4, and then make the mash. Boil the potatoes until tender, drain and mash
- Pour the filling into an ovenproof dish and top with the potatoes
- Bake in the pre-heated oven for 30-40 minutes
- Be careful to remove the bayleaf before serving!
Nutrition
- calories: 384
- protein: 35.1g
- fat: 5.7g
- saturated fat: 2.3g
- carbohydrates: 47.9g
- sugars: 5.7g
- salt: 127mg
- dietary fibre: 9g
Allergen information
- Stock cube allergens vary – check label
- Egg
- Gluten
- Wheat
