Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil potatoes
Preheat the oven to 200°C/180°C fan. Peel and chop the potatoes into bite-size pieces. Add them to a pan of boiling water with a generous pinch of salt. Cook the potatoes over a medium heat for 20 min or until soft.
Meanwhile, peel and finely slice the onions. Peel and dice the carrot. Chop the parsley.
Heat a pan over a medium-low heat with a drizzle of oil. Once hot, add the chicken, carrot and onion with a pinch of salt and cook for 7 min until the onions and carrots are soft and the chicken is browned. Add the flour and stockcube and stir until a paste forms. Slowly add the water and simmer, covered, for 8 min. Meanwhile, grate the Parmesan.
After 8 min, remove the chicken from the pan and shred it using two forks. Return the pulled chicken to the pan and stir in the cream (save a splash for the mash!), onionmarmalade, parsley and peas. Give everything a good mix up. Season with a squeeze of lemon juice and a pinch of salt and pepper. Set aside.
5 Mash potatoes
Once soft, drain the potatoes and return them to the pan with a splash of the reserved cream. Mash until smooth. Add half of the cheddar and Parmesan. Season generously with salt.
Transfer the chicken sauce to an oven proof dish. Carefully top with the mashed potato and sprinkle with the remaining cheese. Run a fork over the mash to create a ripple effect. Bake for 15 min until golden brown on top.
Tip!For an extra golden crust, place the pie under the grill or broiler for the final 5 minutes.