Love chicken and corn soup? Well then this delicious shepherd's pie is for you!
1kg chicken thigh fillets, trimmed, cut into 4cm pieces
¼ cup plain flour
¼ cup olive oil
2 leeks, halved, thinly sliced
3 cloves garlic, crushed
½ cup dry white wine
1 cup pure cream
1 tablespoon Dijon mustard
1 chicken stock cube (10g), crumbled
1 cup grated Tasty cheese
1kg brushed potatoes, peeled, cut into 4cm pieces
2 x 125g cans creamed corn
Lightly grease a large, rectangular ovenproof dish (14-cup capacity, 19cm x 29cm x 7.5cm deep).
Toss chicken and flour seasoned with salt and pepper in a large bowl.
Heat 2 tablespoons of the oil in a large, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, turning occasionally, for about 5 minutes, or until browned. Remove.
Heat remaining oil in same, hot pan. Add leeks and garlic. Cook, stirring occasionally, until soft. Add wine. Bring to boil. Return chicken to pan. Stir in cream, mustard and stock cube. Bring to boil. Gently boil, stirring occasionally, for about 5 minutes, or until slightly thickened. Transfer mixture to prepared dish. Spread evenly.
Meanwhile, make topping. Gently boil potatoes, covered, in a large saucepan of water for about 15 minutes, or until tender. Drain. Return to saucepan. Stir over a low heat for 1 minute. Remove from heat. Mash until smooth. Stir in corn. Season with salt and pepper.
Spoon topping over filling. Sprinkle with cheese.
Cook in a moderate oven (180C) for about 30 minutes, or until cheese is lightly browned.
Remove dish. Stand for 5 minutes before serving.
TIP! Filling can be made a day ahead. Store in an airtight container in the fridge. If you prefer, replace leeks with large onions.