This is a lovely warming meal, perfect to have in the evening as the colder nights are drawing in.
4 chicken breasts
1 red onion
1 carrot chopped into small pieces
225g button mushrooms sliced
900g potatoes finely sliced
1tbsp olive oil
25g plain flour
1tsp wholegrain mustard
Salt and pepper to season
Pre-heat the oven to 180 / Gas 4.
Heat the oil in a large pan and fry the chicken for 5 minutes until browned.
Add the onion and fry for a further 5 minutes.
Add half the butter to the pan and allow it to melt.
Sprinkle the flour in the pan and stir in the milk.
Cover over a low heat until thickened, then stir in the mustard.
Add the carrot and mushrooms and season to taste.
Line the base of a 3 pint ovenproof dish with a layer of potatoes.
Spoon over one third of the chicken mixture on top of the potatoes.
Followed by another layer of potatoes, repeat with chicken mixture.
Cover with another layer of potatoes carry on with layers and finish with a final layer of potatoes.
Top with the remaining butter in knobs.
Cook in the oven for 1 1/2 hours. \cover the dish with a lid or foil after 30 minutes of cooking.
Serve and enjoy.