Chicken & mushroom Hotpot

1. Heat the oven to 200C/180C fan/gas 6. Melt the butter in a medium saucepan over medium heat, add the onion, and cook for 5 minutes, stirring now and then, then add the mushrooms.
2. When the onion and mushrooms are almost done, stir in the flour to make a thick paste, crumbling in the stock cube now if you are using one, then cook over low heat, stirring constantly, for 2 minutes to cook out the floury taste.
3. Take off the heat and slowly pour in the stock (or 500ml water if using a cube), stirring all the while. Once it comes together, season with pepper, nutmeg and mustard powder, return to medium heat, and bring slowly to the boil, stirring, until thickened. Drop the heat right down, add the cooked chicken and vegetables, and stir well.
4. Grease an ovenproof pie dish with butter and pour in the filling.
5. Lay the potato slices over the top, overlapping slightly like a lid.
6. Brush with a little melted butter and bake for around 35 minutes, until the potatoes are cooked and golden brown.

Tips from the ZestyPlate Kitchen

• Cook the flour into the butter and onions for a couple of minutes so the sauce doesn't taste raw and floury.
• Add the stock a little at a time, stirring as you go, to keep the sauce smooth and free of lumps.
• Slice the potatoes thinly. They cook through faster and crisp better on top.
• A brush of melted butter over the potato lid gives you that golden, appetising finish.