creamy leek, mushroom and chicken pie

a one dish meal that can satisfy your hungry stomach...

Filling:
2 tbsp olive oil
300g minced chicken
250g button mushroom, roughly chopped
2 leeks, sliced
3 tbsp flour
200ml chicken stock
200ml milk
salt and pepper
2 tbsp chopped parsley
grated zest of 1 lemon

Top:
5 medium-sized potatoes,peeled and cut into small chunks
100ml milk, warmed
1 tbsp butter

• heat the oil in a large saucepan. add in minced chicken and mushrooms. cook over medium heat, stirring 3-5 min until lightly cooked and browned.
• add in leeks and cooked until softened
• stir in the flour until mix well, then stir in the stock, milk and season with salt and pepper
• bring to boil and simmer gently for 5 min.
• stir in the parsley and lemon zest, remove from heat and set aside
  
• boil the potatoes for 10 min until tender
• drain potatoes and mash with warmed milk and butter. season with salt and pepper
• preheat oven to 200 degrees celcius
• spoon the filling into an ovenproof dish. spread the mashed potatoes over the top
• sprinkle some grated cheddar cheese on top
• bake the pie for 20-30 min until the top is golden