I really love this dish and the kids do too. Since my youngest daughter went vegan I’ve been adapting some recipes to suit so you can find the vegan, tofu version here.

Serves: 4

Ingredients

• 1 tbsp olive oil
• 400g chicken breast
• 900g potato
• 3 tbsp fat free greek yoghurt
• 300g mushrooms, cut into quarters
• 100g spinach
• 1 leek
• 1 tsp dried tarragon
• 1 tsp dried rosemary
• 0.5 tsp salt
• 1 tsp ground black pepper
• 30g cheddar cheese, grated

Method

• Pre-heat the oven to 200° C (180° C fan / gas mark 5).
• Scrub the potatoes but leave the skin on. Roughly cut them into 4cm chunks , add to a pan and cover with water. Bring to the boil and cover the pan, leaving the lid slightly askew to let some steam out. After about 20 minutes of boiling they should be cooked, check with a fork, while they’re cooking you can get on with the rest of the recipe.
• Put the chicken breast on a baking tray and put in the oven until cooked, about 25 minutes.
• Gently heat the olive oil in a medium pan. Add the leeks, spinach, mushrooms, rosemary and tarragon to the pan, stir until the spinach wilts down. It will go much smaller than it starts out.
• Make sure the heat is low and cover the pan. Wait until the leeks are soft and the mushrooms are cooked.
• When the chicken is cooked, cut it into roughly 2cm pieces and add to the pan.
• Mix in the yoghurt. Add the salt and pepper.
• Drain the cooked potatoes and gently mash them, just crush them don’t make a smooth mash. Stir in the cheese.
• Put the chicken mixture in a casserole dish, top with the potatoes and bake until the potatoes have browned edges. About 20 mins.

Notes

That much spinach can take up a LOT of space to start with so I sometimes use frozen spinach that comes in neat little cubes, already wilted down before it’s frozen.

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