Saucy Chicken and Pepper Pie
A comforting chicken and chorizo pie with red peppers and topped with cheesy mashed potato, perfect for a cosy night in with lots of hungry mouths to feed. This simple, fuss-free recipe is great for a midweek dinner on a budget.
I used to make a 'deconstructed' version of this dish, which consisted of chicken and chorizo casserole served with mashed potato. One day it occurred to me that I could just turn this into a one-pot meal. Serve this with salad and garlic bread; it is a really filling dinner that goes a long way.
|800g/1 ¾ lb||potatoes, peeled and cut into quarters|
|2||onions, finely sliced|
|Olive oil, for frying|
|4||chicken breast fillets, cut into strips|
|2||garlic cloves, finely sliced|
|1||red peppers, deseeded and finely sliced|
|170g/6oz||chorizo sausage, sliced|
|1 tsp||chilli powder|
|50g/2oz||Cheddar cheese, grated|
|Salt and freshly ground black pepper|
You will need: an ovenproof dish.
Put the potatoes in a large saucepan and cover them in cold, salted water. Bring to the boil and simmer for 20 minutes, or until the potatoes are tender.
Drain the potatoes, mash with the milk and butter until smooth, then season with salt and pepper.
Heat the oven to 200°C/400°F/Gas mark 6.
Fry the onions in olive oil for 10 minutes on a low heat, stirring occasionally, then add the chicken with the garlic and fry for 5 minutes on a low heat, until sealed and lightly browned. Add the red peppers, chorizo, paprika and chilli and fry for a further 5 minutes.
Add the passata to the pan and simmer for 10 minutes, before pouring the mixture into an ovenproof dish.
Spread the mashed potato evenly over the chicken and chorizo filling and gently press down. Sprinkle over the grated cheddar cheese and bake in the oven for 50 minutes.