2 chicken fillets, approx. 350g, cut into bitesize chunks
1 small onion, peeled and diced
200g button mushrooms, sliced
200g frozen peas
500g potatoes peeled and chopped
75g cheddar cheese
1 chicken stock cube
100ml boiling water
½ lemon, juice only
2 tbsp olive oil
Salt and freshly ground black pepper
1 tsp gravy granules
Preheat the oven to 220C/200C Fan/Gas 7.
Place the chopped potatoes in a pot of boiling water and cook until soft. Strain the potatoes and place back in the pot. Add the butter, salt and pepper to taste, and mash until smooth. Set to one side to use for mash topping later.
Put the olive oil in a frying pan over a medium heat, and when hot, add the chicken and sauté until nearly cooked through. Remove from the pan.
Note, it is important to wash your hands and equipment thoroughly after handling raw chicken to avoid contaminating surfaces and food.
Add the rest of the olive oil to the pan, add the onion and cook for 2 minutes. Add the mushrooms and continue cooking until they start to colour.
Dissolve the stock cube in the boiling water and add to the pan, followed by the peas.
Add the gravy granules to thicken the sauce, add the chicken and lemon juice. Season with black pepper.
Spoon the chicken mixture into a casserole dish, top with the mashed potatoes, and use a fork to create a lattice design. Scatter over the grated cheese.
Cook in the oven until the top starts to turn golden, 15 to 20 minutes.
Serving Suggestion: Serve with a green salad.
BEST SERVED WITH AN ICE COLD COCA-COLA ZERO SUGAR!