Spanish chicken pie

Ingredients

• 1 kg Potatoes
• 3 tsp Paprika
• 2 teaspoons Olive Oil
• 2 sliced Onion
• 2 cloves minced Garlic
• 800g Tinned Tomatos
• 300g Chicken
• 140g Roasted pepper
• Handful Green Olives

Instructions

1. Preheat the oven to 200°C (180°C fan). Boil the potatoes in salted water for 15–20 minutes until tender. Drain, return to the pan and mash with seasoning and 2 teaspoons of the paprika.
2. Heat the olive oil in a large frying pan over medium heat. Add the onions and garlic and cook for a few minutes until softened. Stir in the remaining paprika and cook for 1 minute, then add the tinned tomatoes, stir and bring to a gentle simmer.
3. Transfer the tomato mixture to a large ovenproof dish. Add the chicken, roasted peppers and green olives, season well and mix to combine.
4. Spoon the mashed potatoes evenly over the filling and smooth the surface.
5. Bake for about 15 minutes until the topping is golden and the sauce underneath is bubbling. Allow to stand briefly before serving.

instructions_source: editorial-classic