CREAMY CHICKEN AND CORN SHEPHERD’S PIE

SERVES 6-8

PREP AND COOK: 1 HOUR 1kg chicken thigh fillets,

trimmed, cut into 4cm pieces ¼ cup plain flour

¼ cup olive oil

2 leeks, halved, thinly sliced 3 cloves garlic, crushed

½ cup dry white wine

1 cup pure cream

1 tblsp Dijon mustard 1 chicken stock cube (10g), crumbled

1 cup grated Tasty cheese TOPPING

1kg potatoes, peeled, cut into 4cm pieces

2 x 125g cans creamed corn

1 Lightly grease a large, rectangular ovenproof dish (14-cup capacity, 19cm x 29cm x 7.5cm deep).

2 Toss chicken and flour seasoned with salt and pepper in a large bowl.

3 Heat 2 tblsps of the oil in a large, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, turning occasionally, for about 5 minutes, or until browned. Remove.

4 Heat remaining oil in same hot pan. Add leeks and garlic. Cook, stirring occasionally, until soft. Add wine. Bring to a boil. Return chicken to pan. Stir in cream, mustard and stock cube. Bring to a boil. Gently boil, stirring occasionally, for about 5 minutes, or until slightly thickened. Transfer mixture to prepared dish. Spread evenly.

5 Meanwhile, make topping. Gently boil potatoes, covered, in a large saucepan of water for about 15 minutes, or until tender. Drain. Return to saucepan. Stir over a low heat for 1 minute. Remove from heat. Mash until smooth. Stir in corn. Season with salt and pepper.

6 Spoon the topping over filling and sprinkle with the cheese.

7 Cook in a moderate oven (180°C) for about 30 minutes, or until cheese is lightly browned.

8 Remove dish from oven. Stand pie for 5 minutes before serving.

the Pie can be prepared the end day before up to and of step 6, covered for refrigerated, or freeze Thaw up to one month. cooking. overnight before be Chicken stock can used instead of wine.