Ingredients:

2 pieces chicken breast chopped into small cubes bite

2 big brown mushrooms chopped into small bites

1 carrots chopped into small cubes

1 clove garlic salt and pepper

1 stick of celery with leaves chopped

2 cups of milk

500 g potatoes

7 tbsp. milk for the topping

1 15 g/1 stick butter

Cheddar cheese grated

40 g/3 tbsp. butter for the sauce

3 tbsp. flour

3 tbsp. whipping cream

salt and pepper

Directions:

1. Heat oil in saucepan, fry onion garlic until soft add chicken, mushrooms, celery and add 1/4 cup chicken stock, milk season with salt and pepper and bring to boil about 5 minutes and strain the milk into jug and set aside.

2. Meanwhile, make the topping, peel potatoes cut into a large chunks and put in a large saucepan of salted water. Cover, bring to the boil and simmer for 20 minutes until tender. Drain and return the potatoes to the pan, add milk and butter to the potatoes and heat for 3 minutes. Remove from heat and mash together until smooth. Stir in cheese.

3. Preheat oven to 200 C divide the chicken mixture between 4 ovenproof ramekins dishes.

4. To make the sauce, melt butter in a pan. Add the flour, stir until smooth and cook for 1 minute. Gradually add the flavored milk, stirring all the time until smooth. Bring to the boil, stirring and cook until thickened. Stir in cream and season with salt and pepper.

5. Cut each scallion into 4 pieces. Add scallions to the sauce and pour over the chicken. Spoon the mash potatoes over the top of cream and spread over with fork.

6. Put the dishes on to a baking sheet. Sprinkle over the remaining cheese and bake for 30 minutes until golden.

Bon Appetit!