Chicken and Mashed Potato Casserole with Fresh Salad

Ingredients

• CHICKEN FILLING
• 600 g chicken breast or boneless chicken thighs, cut into pieces
• 2 tbsp butter
• 1 small onion, chopped
• 1 green chilli or sweet pepper, thinly sliced
• 1 red chilli or sweet pepper, thinly sliced
• 1 tbsp tomato paste
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• A pinch of chilli flakes, optional
• 120 ml beef or chicken broth
• Salt, to taste
• Black pepper, to taste
• MASHED POTATOES
• 4–5 medium potatoes, peeled and cubed
• 2 tbsp butter
• 35 g Gruyère cheese, grated
• 1 garlic clove, minced
• A pinch of ground nutmeg
• Salt, to taste
• Black pepper, to taste
• TOPPING
• 35 g mozzarella, grated
• Additional Gruyère, grated, if desired
• FRESH SALAD
• 2 roasted or fresh tomatoes, chopped
• 1 large cucumber, chopped
• 1 small green chilli or sweet pepper, chopped
• 1/4 red onion, thinly sliced
• Fresh parsley, chopped
• Fresh dill, chopped
• Feta cheese, crumbled, to taste, optional
• SALAD DRESSING
• 3 tbsp olive oil
• Juice of 1/2 lemon
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

1. Preheat the oven to 190°C (375°F).
2. Place the potatoes in a saucepan of salted water.
3. Bring to the boil and cook for 15–18 minutes, until tender.
4. Meanwhile, melt 2 tablespoons butter in a large frying pan over medium-high heat.
5. Add the chicken and cook for 5–7 minutes, until golden.
6. Add the chopped onion and cook for about 3 minutes, until softened.
7. Season with salt and black pepper.
8. Add the sliced peppers and cook for another 3 minutes.
9. Push the chicken mixture to one side of the pan.
10. Add the tomato paste and cook for 1 minute.
11. Add the garlic powder, oregano and optional chilli flakes.
12. Pour in the broth and stir everything together.
13. Cook for another minute, then remove from the heat.
14. Drain the cooked potatoes thoroughly.
15. Add the butter, Gruyère, garlic and nutmeg.
16. Mash until smooth and season with salt and black pepper.
17. Spread the mashed potatoes evenly in a baking dish.
18. Spoon the chicken and pepper mixture over the potatoes.
19. Sprinkle with the mozzarella and optional additional Gruyère.
20. Bake for 10 minutes.
21. Grill for another 1–2 minutes, until the cheese is golden and bubbling.
22. Combine the tomatoes, cucumber, pepper, red onion, parsley and dill in a bowl.
23. Whisk together the olive oil, lemon juice, salt and black pepper.
24. Pour the dressing over the salad and toss gently.
25. Add the optional crumbled feta.
26. Serve the hot casserole with the fresh salad.