Step 1

Preheat oven to 200C/180C fan forced. Grease a 20cm square baking dish.

Step 2

Place the chicken in a saucepan and cover with cold water. Cover and bring to a simmer over medium heat. Reduce heat to medium-low and simmer for 20 minutes. Reserve 250ml (1 cup) cooking liquid. Transfer chicken to a chopping board. Cut chicken in half lengthways. Slice crossways into 5mm slices.

Step 3

Meanwhile, place potato in a large saucepan and cover with plenty of cold water. Bring to the boil over medium-high heat. Cook for 15 minutes or until tender. Drain well. Return to pan. Place pan over medium heat and cook, shaking pan, until excess liquid has evaporated. Remove from heat. Mash the potatoes. Add 40g of the butter and 60ml (1/4 cup) of the milk and stir with a wooden spoon until well combined. Season.

Step 4

Melt remaining butter in a large, deep frying pan over medium heat. Add the shallot and cook, stirring, for 2 minutes or until soft. Sprinkle with the flour and cook, stirring, for 1 minute. Gradually add reserved cooking liquid and remaining milk, stirring well after each addition until combined. Stir in the stock powder and simmer for 2 minutes. Add the chicken and vegetables and cook for 1 minute or until heated through. Season.

Step 5

Spoon into the prepared dish. Top with the mashed potato and sprinkle with the cheese. Bake for 20-25 minutes or until golden. Serve.