I just hate throwing out good food. So having lots of mashed potato after making
Bangers & Mash, I decided to make a potato topped pie. Then I remembered that I had quite a lot of
cooked roast chicken in the freezer (leftover from Christmas Day when I
overcatered).
So the Potato
Topped Chicken & Spinach Pie came to be.
Ingredients:
Leftover mashed potato
Leftover cooked chicken (bones removed and sliced)
2 blocks of frozen spinach
¼ onion (diced)
Grated cheese
Butter
Spoonful of flour
Oil
Salt & Pepper
Method:
Preheat your oven to moderate
Defrost your chicken and spinach
Grease your baking dish with oil
In a small pot melt a stick of butter and then stir in
a spoonful of flour. Add a little lemon
juice and water and salt & pepper to your taste. I didn't add too much water because I thought
quite a bit would be created as the spinach cooked.
Put your chicken and spinach into the dish. Pour the butter/flour etc mix over the top
and stir gently.
Spoon the mashed potatoes onto the top of the pie –
trying to get it reasonably even.
Sprinkle grated cheese on top along with a few knobs of butter.
Cook until the top is golden brown – about 30 minutes
or so. If your chicken was still really
cold when you put it in then add another 10 minutes.
I didn't add a lot of extra spices etc because the
chicken was lemon pepper flavoured so I knew that would come through.
That looks really good. Love how you used your leftovers!
ReplyDeleteThe inventor of shepherd's pie would be proud of you!
ReplyDeletebest... mae at maefood.blogspot.com
Voila! Chicken Sepherd's pie. Sounds very good.
ReplyDelete