GREEK POT PIES WITH GARLICKY MASH TOPPING

serves / 4 prep / 20 minutes cook / 35 minutes

1 tbsp extra virgin olive oil 1 brown onion, finely chopped 3 garlic cloves, finely chopped 2 tbsp tomato paste 600g chicken breast fillets 400g can finely chopped

tomatoes

125ml (½ cup) chicken stock 1 tbsp dried oregano

1 ½ tsp ground cinnamon

1 tsp fennel seeds

2 fresh bay leaves

Baby herbs, to serve GARLICKY MASH

1kg Sebago potatoes, peeled,

chopped

125ml (½ cup) hot milk

2 garlic cloves, finely chopped 1

Heat oil in a large saucepan over high heat. Add the onion and garlic. Reduce heat to low and cook, stirring often, for 8 minutes or until soft.

2

Increase heat to high. Add tomato paste. Stir for 1 minute. Add chicken, tomato, stock, oregano, cinnamon, fennel seeds and bay leaves. Season. Reduce heat to low. Cover and simmer for 15 minutes. Transfer chicken to a plate and set aside until cool. Coarsely shred the chicken and return to the tomato mixture. 3

Meanwhile for the garlicky mash, cook the potato in a large saucepan of boiling water for 15 minutes or until tender. Drain and use a potato masher to mash until smooth. Bring the milk and garlic to a simmer over medium heat. Gently stir into the mashed potato. Season.

4

Preheat oven to 200C /180C fan forced. Divide the chicken mixture among four 375ml (1 ½ cups) heatproof dishes. Top with the mash and bake for 10 minutes or until topping is golden. RECIPE /Alison Adams PHOTOGRAPHY /Jeremy Simons