Ingredients

4 chicken breasts, cubed

500g parsnips, peeled

300g potatoes, peeled

2 tsp cornflour

1 tbsp olive oil

4 leeks, sliced

1 tbsp wholegrain mustard

2 tbsp chopped parsley

2 tbsp creme fraiche

Method

Chop the parsnips and potatoes into chunks and boil for about 25 minutes until tender.

Drain, reserving about 200ml of the water, then mash with a little seasoning and a knob of butter.

Toss the pieces of chicken in the cornflour.

Heat the oil in a large pan, add the leeks, then fry for 3-4 minutes until starting to soften.

Add the chicken and the reserved water from the potatoes and bring to the boil stirring.

Reduce the heat and simmer for about 10 minutes until the chicken is just tender.

Stir in the parsley, creme fraiche and mustard.

Divide the chicken filling between four dishes.

Spoon over the mash and smooth over with a fork.

Preheat the oven to 200 degrees.

Bake for 25 mins until the topping is crisp and golden brown.

Cooks Comments and Tips

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