Creamy Chicken and Ham Hock Pie with Mash Topping
Ingredients
Filling
- 1.5 tbsp olive oil
- 1 medium brown onion, medium diced
- 1 medium leek, cut lengthways and sliced
- 1 tsp finely chopped garlic
- 1/4 tsp thyme
- 500g chicken breast, cut into large bite sized pieces
- 2 tbsp plain flour
- 300ml chicken or ham stock
- 200g pieces shredded ham hock
- 3 tbsp double cream
- Black pepper
Mash
- 1.2kg peeled floury potatoes, cut into even size pieces
- Large knob butter (approx 50g)
- 50ml milk
- Salt and pepper to taste
Preparation
Heat a large skillet on the hob on a medium heat with the olive oil. Add the chicken and seal off the meat for 4-5 minutes, stirring every minute or so until each side is sealed. Remove the chicken with a slotted spoon and set aside on a plate.
Stir in the onions and sauté for a few minutes, then stir in the leeks, garlic and thyme and sweat down for another 10-12 minutes until soft. Turn the heat down a notch if the edges start turning golden.
Add the flour and stir for a minute, then stir in the stock for a few minutes until it simmers and thickens. Stir in the cream, then stir the chicken and ham hock in with a pinch of pepper. Decant into your baking pan and set aside to cool.
Put the potatoes in a pot of cold salted water and bring to a simmer on the hob until soft for 15-20 minutes.
Drain, and put the pot back on the hob with the residual heat. Put the potatoes back in and start to mash, then add the milk and a pinch of salt and pepper and mash until smooth. Add the butter and stir hard with a wooden spoon. Taste and season more if needed.
Preheat fan oven to 180 degrees C. Top the filling with the mash, smooth over and texturise with a fork. Bake for 35 minutes. Rest for 10 minutes before serving.
