Ingredients
| 1 |
oz butter |
| 1 |
large onion, finely chopped |
| 10 |
fl oz double cream |
| 4 |
fl oz chicken stock |
| 1 |
lb mushrooms, sliced |
| 1 |
tbsp tarragon, chopped |
| 1 |
lb chicken breast, cooked |
| 5 |
oz turkey ham, cut into 2cm chunks |
| 2 1/2 |
lb potatoes, peeled |
| 1 |
tbsp of butter |
| 1 |
egg yolk |
| 3 |
tbsp skim milk |
Directions
- Preheat the oven to 360 degrees.
- In a saucepan large enough to hold all the meat, melt 1 oz butter and add the chopped onion. Season with salt and freshly ground black pepper and cook, without browning, on a gentle heat for 8-10 minutes, until the onions are completely soft.
- Add the cream and stock and bring up to the boil and simmer for a few minutes to thicken.
- Meanwhile, in a separate frying pan, heat the mushrooms with a knob of butter (you might need to do this in two batches) for 3-4 minutes, or until soft and golden brown.
- Add tarragon or majoram to the mushrooms and season to taste with salt and freshly ground black pepper.
- Add the meat and the mushrooms to the onion mixture and stir well.
- Meanwhile for the mashed potato, place the potatoes in a saucepan of boiling water and cook until soft. Drain the potatoes and return them to the saucepan. Mash roughly and then add 1 tbsp butter, egg yolk and milk and mash to a thick paste. Season, to taste, with salt and freshly ground black pepper.
- Pour the cream, mushroom and meat mixture into a shallow gratin dish and top with the mashed potato.
- Place in the oven for about 20-30 minutes until the potato topping is golden brown and the filling is hot.
Categories
Main Dish
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