Feeds 4 to 6

1 Chicken
110g (4 oz.) Mushrooms
1 Tablespoon Lemon juice
4 leeks
60g (2 oz). Flour
60g (2oz.) Butter
110g (4oz.) Milk

Potato Topping:
1 kg (2 lbs) Floury Potatoes
Salt and pepper
90g (3 oz.) Milk

Put the Chicken in a large pot and cover with water.
Bring to the boil and simmer for 30 to 40 mts. until cooked through.
Take out of the stock [keep this for sauce] and take the chicken off the bone, discarding all bone and skin.
Chop the flesh roughly and put to one side.

Wash the leeks and chop into 1ins. pieces and sweat gently in the butter until tender, slice the mushrooms add to the leeks and cook for a few minutes, add in the lemon juice.

Sprinkle the flour on this mixture, stir in well and cook for another couple of minutes. Add about 250ml (10 oz.) of the stock to this (freeze the rest for soup) and the milk to make a sauce with the vegetables.
Stir in the chopped chicken and pur this into an oven proof casserole and put into the fridge to firm up.
Peel the potatoes and steam them until tender.
Mash them well, season them and then heat the milk and beat well into the potatoes to make a light mash.

Spoon this potato mixture on the chicken mixture in the casserole and smooth over the top with a fork.

A half hour before you want to eat Pre-heat the oven to Gas 6 400F 200C.

Put the casserole in at this temperature for about 20 minutes until it bubbles at the edges and the potato goes golden brown.