I have just eaten this and can confirm it was so hot I now have a load of mouth beef (strings of burnt skin from hanging from the roof of your mouth if you were puzzled!)
This is reminds of a lovely chicken pie with potatoes rather than pastry. I had a fridge full of random veggies but they all seemed to have been friends with each other so it was quite easy to work with.
I haven’t include the mash potato recipe – I can on request, but most people tend to have their own way of doing it. I used 4 large potatoes – it was just a thing covering of spuds really.
2 fennel bulbs cut into chunks
1 punnet mushrooms cut in to pieces
1 celeriac cut into cubes
400g chicken thigh fillets
1/3 bottle white wine
250ml double cream
2 heaped teaspoons bouillon
1 teaspoon of chopped thyme
1 tablespoon of flour for thickening
For the mash
4 large potatoes
And the rest you can do yourself as per your usual recipe
I bungled all ingredients together at the same time in an oven proof dish and cooked it at 180 degrees for about 1.5 hours or until everything was cooked and a lot of the liquid had thickened to make a sauce.
I then took it out of the oven and put the mash on top and cooked for another 20 mins until it was golden and bubbling on top.
Serve hot – but don’t burn your mouth.
