Creamy Leek and Pulled Chicken Potato Topped Pie

When boiling, add the potatoes and half the garlic to the water and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, peel and grate the remaining garlic (or use a garlic press). 

Trim the green beans. 

Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.

Add the garlic and fry for 1 min more. 

Melt in the butter and sprinkle over the flour (see pantry for both amounts) and fry, 1-2 mins. 

Stir in the creme fraiche, wholegrain mustard, chicken stock, honey and water for the sauce (see pantry for amount).

Simmer until the sauce has thickened slightly, 3-4 mins. 

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Once the chicken has cooked, remove from the oven, then use two forks to shred the chicken as finely as you can. Add the shredded chicken to the sauce. Taste, season with salt and pepper if needed.

Change the oven settings to grill on high heat.

Pour the chicken sauce into the (now empty) ovenproof dish, top with the mashed potato and smooth out with the back of a spoon. Pop the pie on the top shelf of the oven and grill until golden, 6-7 mins. 

While the pie bakes, wipe out the (now empty) saucepan then return to medium-high heat with a drizzle of oil.

Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Season with salt and pepper.

Remove the pan from the heat.