This is a yummy winter warmer! Works well for the kids too. They are pretty quick to prepare and can easily be prepared in advance and popped in the oven when you need. The recipe serves 4 adults but you could half and add a little extra to make 2 kiddie portions which is what I do, making the children’s portions in ramekins.
Ingredients
- 500g parsnips
- 300g potatoes, peeled
- 500g skinless chicken breasts, cut into chunks
- 2 tsp cornflour
- 1 tbsp olive oil
- 4 leeks, sliced
- grated rind of 1 lemon
- 2 tbsp chopped parsley
- 2 tbsp crème fraiche
- 1 tbsp wholegrain mustard
Instructions
- Turn the oven to 180C fan/200C/gas 6.
- Chop the parsnips and potatoes into chunks, then boil for 15 mins until tender.
- Drain, reserving the water, then mash with a little seasoning.
- Toss the chicken in the cornflour. Heat the oil in a large pan, add the leeks, then fry for 3 mins until starting to soften.
- Add the chicken and 200ml of water from the potatoes, then bring to the boil, stirring.
- Reduce the heat, then gently simmer for 10 mins, until the chicken is just tender.
- Remove from the heat, then stir in the lemon rind, parsley, crème fraiche and mustard.
- Spoon the chicken filling into a pie dish and ramekins for the little ones.
- Spoon over the mash and spread roughly with the a fork.
Bake for 25 mins until the topping is crisp and golden.
Photo Credit: Maria
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