- 500g parsnip, peeled
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 300g floury potato, peeled
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 500g boneless skinless chicken breast
- 2 tsp cornflour
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 leek, sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- grated zest 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 tbsp chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 tbsp low-fat crème fraîche
- 1 tbsp wholegrain mustard
Heat oven to 200C/fan 180C/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.
Cut chicken into small chunks, then toss 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 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 zest, parsley, crème fraîche and mustard.
Divide the chicken filling between four 300ml pie dishes. Spoon over the mash and spread roughly with a fork to seal in the filling. Bake for 25 mins until the topping is crisp and golden.
You can make one big pie if you prefer. Use a 1.2-litre pie dish and increase the cooking time in the oven by about 10 minutes.