Ingredients

The following ingredients have 4 Servings
  • 500 g chicken breast (diced and visible fat and skin removed)
  • 150 g bacon medallions (cut into strips)
  • 740 g potatoes (washed, peeled and cut into quarters)
  • 1 large leek (trimmed, washed and sliced)
  • 1 onion (finely chopped)
  • 100 g low fat cream cheese
  • 25 g low fat Cheddar cheese (grated)
  • 2 tsp English mustard powder
  • 1 chicken stock cube
  • 325 ml boiling water
  • 1 sprig fresh thyme (leaves removed and chopped)
  • 10g fresh parsley chopped
  • low calorie cooking spray

Instruction

  • Pre-heat the oven to 200ºC
  • Place the potatoes in a pan with enough water to cover, add a pinch of salt and bring to the boil. Cook for 15-20 minutes until they are soft. Spray a frying pan with low calorie cooking spray and fry the leeks and onions for 2-3 minutes, until soft.
  • Add the chicken and bacon and cook for 5 minutes, then add mustard powder. Add the stock cube to the boiling water and add 300ml of the chicken stock to the pan. Bring to a simmer and cook for 10 minutes.
  • Add 75g of the cream cheese and the thyme to the chicken. Stir until completely mixed, then transfer to the ovenproof dish.
  • When potatoes are cooked, drain and leave for a few minutes then mash until smooth.
  • Add 25g of cream cheese, parsley and the remainder of the chicken stock to the mashed potatoes and mix. Season to taste with salt and black pepper.
  • Spoon the potato over the chicken mix and level using the back of a fork. Sprinkle with the grated cheese and cook in the oven for 25-30 minutes until golden brown.