Chicken and mushroom pie

Serves 4

INGREDIENTS

• 1.4kg (1,400g) potatoes, washed and diced, or peeled and diced 
• 100ml semi-skimmed milk
• 1 tablespoon vegetable oil
• 1 small onion, peeled and diced
• 250g mushrooms, diced
• 300g cooked chicken, cut into dice or chunks
• 20g cornflour 
• 2 tablespoons water
• 200g low-fat soft cheese

METHOD

1. Boil the potatoes in water for about 15 minutes until tender. Drain well. Add the semi-skimmed milk and mash to a desired consistency.
2. In a large pan, heat the vegetable oil and fry the diced onion for several minutes to soften.
3. Add the diced mushrooms and chicken and cook for 5 minutes to soften the mushrooms. 
4. Blend the cornflour with 2 tablespoons of water to make a smooth paste and add to the mixture, stirring. Bring to the boil and cook for a few minutes to thicken the mixture. Add the soft cheese and stir well.
5. Place the chicken and mushroom filling into an ovenproof dish and top with the mashed potato. If the potato and filling are both still hot, just grill the top of the pie before serving. Otherwise heat the pie through in a hot oven (180°C /350°F/ Gas 4) for about 10 to 15 minutes.