-
1
Set the oven to 375u00b0F.
-
2
Heat the oil in a heavy-based saucepan. Add the oil and onions. Allow them to cook for 2-3 minutes until softened but not browned. Add the garlic and cook for a further minute.
-
3
Place the potatoes in a large pan of boiling salted water. Cook for 15-20 minutes until tender.
-
4
Next add the chicken and thyme and cook over a slightly higher heat for 4-5 minutes when the chicken should be starting to brown.
-
5
Add the mushrooms and cook for a further 2-3 minutes, until the mushrooms are starting to soften.
-
6
Season the flour really well and add to the pan, stirring well to incorporate all the juices.
-
7
Add the Dijon mustard, stir again and then slowly pour in the stock.
-
8
Bring to boil and then reduce to a simmer and cook for 4-5 minutes, until the sauce is thickened and bubbling.
-
9
Place the milk and the butter in a small pan, until the mixture reaches boiling point, and then remove from the heat.
-
10
Drain the potatoes and return to the pan shaking the pan to prevent them from sticking. Mash the potatoes, stir in the milk and butter and season to taste.
-
11
Meanwhile, add the creme fraiche to the chicken and stir really well.
-
12
Pour the mixture into a 11/2 litre pie dish, cover with the mashed potatoes and mark a pattern in them with a fork.
-
13
Bake for 15-20 minutes, until the potatoes are golden and brown.
-
14
Serve with buttered greens or peas.
