Shepards pie has mash on it, fish pie too, so why not bring mash to the humble chicken pie too. I am a lover of pastry in its many different forms - but sometimes its nicer to have something a little lighter on your pie. I took a recipe by Angela Nilsen, original recipe is
here on the BBC Good Food website and used her pie filling - and not having filo pastry at the time added some mash. You will need about 3 good sized potatoes (any kind) and some creme fraiche - not too much just enough to make it a little creamy.
Layer the mash on top of the filling when ready and cook for about 20-25 minutes at
200C/180C fan/gas 6. I then popped on a little cheese (low fat mature cheddar) on the top and popped it under the grill for a couple of minutes until crispy.
We popped this into individual pie dishes and it was for two so I reduced down by a quarter Angelas original recipe measurements - well its always nice to go back for seconds!!
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