Chicken rosti pie

Recipe serves 2

  • 1 medium-large potato, peeled, grated
  • 40 g mature Cheddar, grated
  • 1/2  onion finely chopped
  • small bunch of thyme
  • 1 garlic clove, crushed
  • 250g chicken breasts, cut into small chunks
  • 100g mushrooms, sliced
  • 250ml chicken stock (1/2 stock pot)
  • 50g crème fraîche
  • 1 tsp wholegrain mustard
  • Handful curly kale, stalks removed and leaves chopped
  • 2 tsp cornflour, mixed with 1 tbsp cold water
  1. Heat 1/2 tbsp oil over a gentle heat in a frying pan or oven/hob-proof casserole. Add the onion and cook for 5 mins until softened slightly. Add the thyme and garlic, and stir for 1 min. Turn up the heat and add the chicken, frying for 4-5 minutes until golden. Add the mushrooms and the remaining oil. Heat oven to 200C
  2. Add the stock, crème fraîche, mustard and kale, and season well. Add the cornflour mixture and stir until thickened a little. If using a frying pan, transfer your mixture to an oven proof dish.
  3.  Take small handfuls of potato over the sink, squeeze out any liquid. Once all the potato has been squeezed, mix in the cheese and scatter over the chicken mixture.
  4. Cook in the oven for 25-30min until the topping is golden and the filling is bubbling.
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