Ingredients
• 4 (about 1.4kg) large Red Delight (see note) potatoes, peeled, coarsely chopped
• 20g butter
• 100ml thickened cream
• 230g (1 1/2 cups) frozen peas
• 1 tbs chopped fresh continental parsley
• 2 tbs grated parmesan
• Mixed salad leaves, to serve
• Chicken cacciatore base
• 60ml (1/4 cup) olive oil
• 1.7kg chicken thigh fillets, cut into 4cm pieces
• 3 red onions, halved, thinly sliced
• 6 garlic cloves, finely chopped
• 2 x 700g btls Home Brand Chunky Pasta Sauce
• 500ml (2 cups) white wine
• 2 tbs capers, coarsely chopped
• 1 tbs dried oregano leaves
• 200g button mushrooms, thinly sliced
Method
1. To make chicken cacciatore: Heat the oil in a large heavy-based saucepan over medium-high heat. Cook the chicken, onion and garlic, stirring occasionally, for 10 minutes or until browned. Season with salt and pepper. Add the pasta sauce, wine, caper and oregano. Reduce heat to medium-low and cook, stirring occasionally, for 40 minutes or until the sauce thickens. Add the mushroom and simmer, stirring occasionally, for 5 minutes or until the mushroom is tender. Transfer half the chicken cacciatore to a bowl and freeze the rest (see note).
2. Preheat oven to 220°C. Place the potato in a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook for 15 minutes or until potato is tender. Drain and return to the pan. Add butter and mash until smooth. Add cream and mash until smooth. Season with salt and pepper.
3. Combine chicken cacciatore, peas and parsley in a bowl. Transfer to a 6cm-deep, 20cm (base measurement) pie dish. Spread mashed potato over the chicken mixture. Use a fork to create small peaks in mashed potato. Top with parmesan. Bake for 30 minutes or until golden. Serve with salad leaves.
