CHICKEN AND WINTER GREENS PIE
4 large Agria potatoes, peeled and chopped into chunks
60ml warmed milk
Salt and pepper
Knob of butter
1 Tbsp olive oil
250g cabbage or another winter green sliced relatively finely
1 garlic clove, peeled and finely chopped
500g cooked chicken (either bought from the supermarket or leftovers from a roast)
1 x 420g tin of cream of mushroom soup or condensed cream of mushroom soup (or 1 x tin of evaporated milk mixed with Maggi mushroom soup mix)
Handful of grated cheese, preferably tasty
Heat oven to 220C. Put potatoes in a large saucepan, cover with water and season with salt. Bring water to the boil, then simmer and cook until quite tender. Drain and cover with a tea towel for 1 minute. Remove tea towel and mash, adding the warm milk. Then add a good knob of butter and whip vigorously with a spoon until smooth. Set aside.
Heat oil in a non stick pan on a medium heat. Add the garlic and greens and stirfry for 3-4 minutes. Take off the heat and stir through the chicken pieces and tin of soup, season to taste and transfer to a baking dish. Spoon the mash on top of the filling, scatter over the grated cheese and a good grind of black pepper. Bake in oven for 25-30 minutes and then let stand for five minutes before serving.