• 1 tablespoon sunflower oil
  • 4 boneless, skinless chicken thighs, diced
  • 1 onion, chopped
  • 2 tablespoons plain flour
  • 450 ml (¾ pint) chicken stock (see page 10)
  • 2 teaspoons Dijon mustard
  • 1 large carrot, diced
  • 750 g (1½ lb) potatoes, quartered
  • 150 g (5 oz) courgettes, diced
  • 75 g (3 oz) sugar snap peas, halved
  • 75 g (3 oz) frozen peas
  • 40 g (1½ oz) butter
  • 3 tablespoons milk
  • 75 g (3 oz) mature Cheddar cheese, grated
  • salt and pepper

Heat the oil in a saucepan, add the chicken and onion and fry for 5 minutes, stirring until browned. Stir in the flour, then gradually mix in the stock. Bring to the boil, then add the mustard, carrot and a little seasoning. Cover and simmer for 30 minutes.

Meanwhile, cook the potatoes in a saucepan of boiling water until tender. Add the courgettes, sugar snap peas and frozen peas to a smaller saucepan of boiling water and cook for 3 minutes. Drain and set aside.

Drain the potatoes and mash with two-thirds of the butter and all the milk. Season and stir in two-thirds of the cheese.

Spoon the chicken mixture into a 1.3 litre (2¼ pint) pie dish or 4 individual dishes, add the just-cooked green vegetables, then spoon the mash on top. Dot with the remaining butter and sprinkle with the remaining cheese. Grill until golden, then serve immediately. (For an oven-baked chicken thatch, chill the dish once the grated cheese has been sprinkled on top, then bake when needed, in a preheated oven, 190°C (375°F), Gas Mark 5, for 35 minutes until piping hot or 25 minutes for smaller dishes.)

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