Chicken and broccoli pie

Serves 6-8 You will need:

• 25g butter • 1 medium onion, peeled and finely chopped • 400g broccoli florets (or leftover roasted or boiled broccoli) • 25g flour • 225ml cream • 225ml chicken stock, or leftover gravy • 675g cooked chicken, cut into 2cm chunks • 1 tablespoon chopped tarragon or marjoram • Salt and freshly ground black pepper • 1kg mashed potato • An ovenproof gratin dish, about 20x30cm 1Pre-heat the oven to 180C, 350F, Gas 4. 2 To prepare the filling, melt the butter in a large saucepan on a medium heat, add the onion and fry gently for 8-10 minutes, or until completely soft and a little golden around the edges. 3 Meanwhile, if using raw broccoli, place a saucepan of water with a good pinch of salt on a high heat. When it comes to the boil, drop in the broccoli florets and cover with the saucepan lid until the water comes back up to the boil. As soon as the water comes back up to the boil, remove the lid and cook the broccoli for about 2-4 minutes, until almost cooked — it should just have a little bite to it. Drain the broccoli and set aside. 4 Add the flour into the onions and, using a whisk to mix it, cook for one minute, then pour in the cream and the stock or gravy, whichever you are using, whisking again to mix. Bring to the boil, reduce the heat and simmer for 1-2 minutes, or until it has thickened a little. Add the chicken, the tarragon or marjoram, whichever you’re using, and the broccoli and season to taste with salt and pepper. Cook gently for a couple of minutes, to allow the flavours to mingle.

5 Pour this mix in to the pie dish, then top with the mashed potato, spooning it on in dollops and spreading with a fork. 6 Bake in the oven for 25–30 minutes, or until golden brown on top and bubbling hot.