Serves 4

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Ingredients

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Leftovers of a roast chicken, carcass reserved for stock

1 onion (or leek), roughly chopped

200g smoked bacon lardons

500ml chicken stock

30g plain flour

30g butter

Salt and pepper

1kg charlotte potatoes, peeled and chopped

330g salted butter, cut into cubes

warm milk, to taste

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Method

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Strip carcass of chicken, cutting meat into large pieces. If you prefer you can buy uncooked boneless chicken but you would need to dice it and fry off the chicken meat over a high heat to sear it at this stage.

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Sweet the onion (or soften the leek), and fry the bacon.

 

Melt 30g butter in a saucepan over a medium heat. Using a whisk or wooden spoon, stir in the flour. Cook for 2 to 3 minutes, or until mixture is lightly golden, stir constantly.

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Gradually whisk in the chicken stock, then bring to a boil, whisking. Reduce heat and simmer until thick (about 4 minutes). Taste for seasoning.

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Add the chicken and bacon, and stir carefully until meat is completed coated and empty contents into a large pie dish.

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Meanwhile, make the mash. Run the cut up potatoes under cold water to wash off surface starch. In a large saucepan, cover the potatoes in cold water, bring to the boil and simmer until tender.

Drain the potatoes and run them under cold water until completely cool.

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Tip the potatoes into a ricer and rice the potatoes over a bowl containing the rest of the butter. Add in a little warm milk, salt and pepper to taste.

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Spoon the mash over the top of the pie dish, fluffing the top with a fork. If you're making this to freeze, let it cool and then cover in clingfilm and place in the freezer. Otherwise, place in the oven for 25 minutes, until the mash is golden-brown and piping hot throughout.

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Serve with vegetables.

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