Chicken, leek and potato pie

Serves 4

Per serving 408 calories 6.6g fat
prep time 20 mins
cook time 35 mins

Ingredients:
4 skinned and boned chicken breasts
4 leeks, finely chopped
2 garlic cloves, crushed
1 tbsp chopped fresh basil
2 x 400g cans chopped tomatoes
1 tbsp tomato puree
salt and freshly ground black pepper

for the topping:-
675g (11/2lb) potatoes, peeled and chopped
2 tbsps semi-skimmed milk
50g (2oz) low-fat mature Cheddar cheese, grated
salt and freshly ground black pepper

Preparation

Preheat oven to 190C, 375F, Gas Mark 5.
Boil the potatoes until softened.
Meanwhile preheat a non-stick frying pan. Cut the chicken into bite-sized pieces. Dry-fry the chicken and leeks in the pan for 3–4 minutes and season with salt and black pepper. Add the garlic, basil, tomatoes and tomato puree and allow to simmer gently for 10 minutes.
Drain the potatoes. Mash well, adding the milk and half the cheese, and season with salt and black pepper.
Spoon the chicken mixture into an ovenproof dish, top with the potatoes and sprinkle with the remaining cheese.
Bake in the oven for 25 minutes until golden brown.

Here’s a tip: You can substitute turkey or pork for the chicken if you prefer