CHICKEN, BACON and LEEK COTTAGE PIE

Instructions

1. Preheat the oven to 220°C (fan 200°C/gas mark 7).
2. Put the potatoes in a saucepan with enough water to cover, add a pinch of salt and bring to the boil. Cook for 15–20 minutes until soft.
3. Meanwhile, spray a frying pan with low-calorie cooking spray and place over a medium heat. Add the leek and onion and fry for 2–3 minutes until soft, then add the chicken and bacon and cook for 5 minutes. Add the mustard powder, then stir 300ml of the chicken stock into the pan. Bring to a simmer and cook for 10 minutes.
4. Add 75g of the cream cheese and the thyme leaves to the chicken, stir until well mixed, then transfer to a medium ovenproof dish.
5. When the potatoes are cooked, drain and leave for a few minutes to dry, then mash until smooth.
6. Add the remaining 25g of the cream cheese, the chopped parsley and the remaining chicken stock to the mashed potatoes and mix. Season to taste with salt and pepper.
7. Spoon the potato over the chicken mix and level it out using the back of a fork. Sprinkle with the grated cheese and cook in the preheated oven for 25–30 minutes until golden brown.
8. Remove from the oven and serve.