You’ll Need
For the Chicken Filling
600g chicken thigh fillets, finely diced
1 tbsp olive oil
1 large onion, finely diced, 2 carrots, finely diced
2 garlic cloves, finely grated, 150g frozen peas
2 tbsp tomato purée, 300ml chicken stock
1 tsp smoked paprika, 1 tsp garlic granules
1 tsp dried thyme
1 tsp sea salt
½ tsp cracked black pepper
1 tbsp Worcestershire sauce
For the Mash
800g potatoes, peeled and chopped
50g butter
100ml warm milk
Salt and black pepper
Topping
80g grated mature cheddar
Fresh parsley, chopped
Optional but Dangerous
Crispy bacon pieces
Sweetcorn
Wholegrain mustard
Garlic bread
Extra black pepper
Method
Preheat your air fryer to 190°C.
Cook the potatoes in boiling salted water until tender, then drain.
Mash with the butter, warm milk, salt and black pepper until smooth. Set aside.
Meanwhile, place the olive oil, chicken, onion, carrots and garlic into a foil tray or heatproof dish.
Air fry for 10 minutes, stirring halfway through, until the chicken starts to brown.
Stir in the tomato purée, smoked paprika, garlic granules, thyme, Worcestershire sauce, salt and black pepper.
Pour in the chicken stock, add the peas and mix well.
Return to the air fryer for 8–10 minutes, until the sauce has reduced into a rich, thick filling.
Spoon the mashed potato evenly over the chicken mixture, creating a rough surface with the back of a fork.
Scatter the grated cheddar over the top.
Air fry at 180°C for 8–10 minutes, until the cheese is bubbling and the potato is beautifully golden.
Finish with chopped fresh parsley before serving.
Serve immediately while piping hot.