Spanish chicken pie

• servings: 4
• active time: 10 min
• total time: 40 minutes

Ingredients

1kg potatoes, chopped

3 tsp paprika (use smoked paprika if you have it)

2 tsp olive oil

2 onions, sliced

2 garlic cloves, crushed

2 x 400g cans chopped tomatoes

300g cooked chicken, shredded

140g roasted peppers from a jar, sliced

handful Kalamata olives, halved

Directions

1 Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 15-20 mins until tender. Drain, return to the pan, then mash with some seasoning and 2 tsp of the paprika.

2 Meanwhile, heat the oil in a large pan, then fry the onions and garlic for a few mins until softened. Stir in the remaining paprika for 1 min, add the tomatoes then bring to a simmer. Tip into a large ovenproof dish, then stir in the chicken, peppers, olives and some seasoning.

3 Spoon over the mash, then bake for 15 mins until the mash is golden on top and the sauce is bubbling.

Notes

Make it with tuna

Smoky tuna bake

Make the mash as before. Heat the tomatoes and paprika with the onion and garlic, then stir in 2 x 200g cans tuna in spring water, drained, 198g can sweetcorn, 100g frozen peas and the pepper. Top with mash in an ovenproof dish, then cook as before. Serves 4.