- 1kg potatoes, chopped
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 3 tsp paprika (use smoked paprika if you have it)
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic clove, crushed
- 2 x 400g cans chopped tomatoes
- 300g cooked chicken, shredded
- 140g roasted pepper from a jar, sliced (we like Karyatis)
- handful Kalamata olives, halved
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
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Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 15-20 mins until tender. Drain, return to the pan, then mash with some seasoning and 2 tsp of the paprika.
Meanwhile, heat the oil in a large pan, then fry the onions and garlic for a few mins until softened. Stir in the remaining paprika for 1 min, add the tomatoes , then, bring to a simmer. Tip into a large ovenproof dish, then stir in the chicken, peppers, olives and some seasoning.
Spoon over the mash, then bake for 15 mins until the mash is golden on top and the sauce is bubbling.
Make it with tuna
Make the mash as before. Heat the tomatoes and paprika with the onion and garlic, then stir in 2 x 200g cans yellowfin tuna in spring water, drained, a 198g can sweetcorn, drained, 100g frozen peas and the pepper. Top with mash in an ovenproof dish, then cook as before.