Ingredients
11 total- 2 tbsp olive oil
- 600g leeks, finely sliced
- 2 tsp thyme leaves, plus 1 stem
- 1 tbsp plain flour
- 900g whole roast chicken, meat picked and shredded
- 1½ tbsp white miso, plus 1 tsp
- 500ml reduced-salt chicken stock, hot
- 1 tsp Dijon mustard
- 2 tsp cider vinegar
- 450g maris piper potatoes, thinly sliced
- 10g unsalted butter, melted
Method
5 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6. Heat 1 tbsp oil in a large pan. Add the leeks with a small pinch of salt; cook gently for 15 mins (approx.) until soft and silky. Add the thyme leaves for the final 2 mins.
Step 2
Stir in the flour; cook for 1 min, then fold in the shredded chicken.
Step 3
Mix the 1½ tbsp miso into the hot stock until smooth, then gradually add to the pan, stirring well between each addition, to give a smooth, slightly thickened sauce. Stir in the mustard, cider vinegar and a good grind of black pepper, adjusting to taste. Take off the heat; transfer to a baking dish and leave to cool slightly while you prep the potatoes.
Step 4
Arrange the potatoes over the dish, overlapping the layers to cover the filling completely.
Step 5
Mix the melted butter with the remaining oil and 1 tsp miso. Brush it over the potatoes, then pick over the remaining thyme leaves. Bake for 40 mins until bubbling and golden.