This is a hybrid of a chicken pot pie and a regular shepherd’s pie, with extra root vegetables.

Henherd's pie

Recipe for Henherd’s pie (serves 4)

165g Jerusalem artichokes, cut into large pieces
800g potatoes, peeled and cut into large pieces
80g carrots, sliced
300g cooked chicken leg meat, in bite-sized pieces
175g cooked pumpkin (optional)
60ml milk
salt and pepper
2 tbsps butter
80g shallots, peeled and chopped
2 tbsps flour
350ml chicken stock

Total calories per serving: 420

Method: Cook the potatoes, carrots and artichokes in a pan of simmering water for around 20 minutes, or until the vegetables are all soft. Separate out the artichokes and carrots put them into a shallow ovenproof dish with the chicken meat. Mash the potatoes with the cooked pumpkin flesh (if using) and the milk, seasoning with salt and pepper to your taste. Then make the sauce for the pie by melting the butter in a pan and cooking the chopped shallots in it for 2-3 minutes. Stir in the flour to make a roux and then gradually add the chicken stock, stirring all the time and cooking until the sauce thickens up. Remove from the heat and pour the sauce over the chicken, carrots and artichokes (if you’re making the dish in advance to reheat later, let the sauce cool down first, to avoid encouraging bacteria to grow!). At that point mine looked like this:

Henherd's pie filling

Put the dish on a baking tray to catch any spilling sauce, then spread the mashed potato and pumpkin over the top. I can’t resist making patterns with a fork after I’ve done that, but this isn’t compulsory. 😉

Henherd's pie topping

You can refrigerate the pie until you want to cook it. If cooking from cold, it will take 45 minutes at 350°F/180°C. If you put it straight in the oven when the potato and sauce is still warm, it will take 30 minutes at the same temperature. When it’s ready, the sauce will be bubbling at the edges of the dish and the top should be lightly browned. This is a meal in itself, but it also goes well with a green vegetable like peas, broccoli or kale.