Wendy's Kitchen Table

Serves 6

800g potatoes
¼ cup milk
1 tablespoon olive oil
3 cloves crushed garlic
1 brown onion, finely chopped
1 kg chicken thigh fillets, diced
2 cups chicken stock
2-3 tablespoons cornflour
1 cup frozen corn kernels or peas
2 tablespoons finely chopped parsley
½ cup grated cheese

Pre-heat oven to 180˚C or 160˚C fan-forced.

Peel the potatoes and cut into quarters. Boil them in a saucepan of hot salty water for 20 minutes or until very tender. Drain the saucepan of water. Add milk and mash well.

In a frying pan, heat the olive oil then cook the garlic and onion until tender. Add the chicken and cook for 5 mins or until just cooked through. Add the chicken stock and turn down the heat to medium. Simmer for 10 mins. Dissolve the corflour in a few tablespoons of water and add to the stock mixture and stir well to thicken. Stir in the corn and parsley. Season with salt and pepper.

Pour chicken mixture into a baking dish and spread evenly. Top with mashed potato and use a fork to spread over chicken mixture. Sprinkle with cheese.
Bake for 10-15 minutes or until golden and bubbling. Serve with a salad.