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Greek pot pies with garlicky mash topping

  • 0:20 Prep
  • 0:35 Cook
  • 4 Servings


  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tablespoons tomato paste
  • 600g chicken breast fillets
  • 400g can finely chopped tomatoes
  • 125ml (1/2 cup) Massel chicken style liquid stock
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon fennel seeds
  • 2 fresh bay leaves
  • Baby herbs, to serve

Garlicky mash

  • 1kg Sebago potatoes, peeled, chopped
  • 125ml (1/2 cup) hot milk
  • 2 garlic cloves, finely chopped


  • 1
    Heat the oil in a large saucepan over high heat. Add the onion and garlic. Reduce heat to low and cook, stirring often, for 8 minutes or until soft.
  • 2
    Increase heat to high. Add the tomato paste. Stir for 1 minute. Add the chicken, tomato, stock, oregano, cinnamon, fennel seeds and bay leaves. Season. Reduce heat to low. Cover and simmer for 15 minutes. Use tongs to transfer the chicken to a plate and set aside until cool enough to handle. Coarsely shred the chicken and return to the tomato mixture.
  • 3
    Meanwhile for the garlicky mash, cook the potato in a large saucepan of boiling water for 15 minutes or until tender. Drain and use a potato masher to mash until smooth. Bring the milk and garlic to a simmer over medium heat. Gently stir into the mashed potato. Season.
  • 4
    Preheat oven to 200C /180C fan forced. Divide the chicken mixture among four 375ml (1 1/2 cups) heatproof dishes. Top with the mash (see tip) and bake for 10 minutes or until topping is golden.

Source: taste.com.au


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