Spanish Chicken Pie

Ingredients

• 2 1/4 lbpotatoes, for mash
• 1 tbsppaprika, 2 tsp in mash, 1 tsp in sauce
• 2 tspolive oil
• 2onion, sliced
• 2 clovegarlic, minced
• 28 ozcanned tomatoes, chopped
• 10 1/2 ozchicken, cooked; shredded or diced
• 5 ozroasted peppers, from a jar; sliced
• green olives

Method

1. 1

   Heat the oven to 400°F/350°F fan/gas 6 and boil the potatoes for 15–20 minutes, until a knife goes through without resistance.

2. 2

   Drain them, return them to the dry pan for a moment to steam off, then mash with 2 tsp of the paprika and plenty of seasoning.

3. 3

   Meanwhile, heat the olive oil in a large pan and fry the sliced onions and garlic for a few minutes, until softened.

4. 4

   Stir in the last 1 tsp of paprika and cook it for a minute, then add the canned tomatoes and bring the pan to a simmer.

5. 5

   Tip the sauce into a large ovenproof dish and stir in the cooked chicken, the sliced roasted peppers, the olives and a good grind of pepper.

6. 6

   Spoon the paprika mash over the filling and rough the surface up with a fork, then bake for 15 minutes until the top is golden and the sauce bubbles at the edges.