Instruction

• Heat oven to 200C/180C fan/gas 6
• Put the butter in a medium-size saucepan and place over a medium heat
• Add the onion and leave to cook for 5 mins, stirring occasionally
• Add the mushrooms to the saucepan with the onions
• Once the onion and mushrooms are almost cooked, stir in the flour – this will make a thick paste called a roux
• If you are using a stock cube, crumble the cube into the roux now and stir well
• Put the roux over a low heat and stir continuously for 2 mins – this will cook the flour and stop the sauce from having a floury taste
• Take the roux off the heat
• Slowly add the fresh stock, if using, or pour in 500ml water if you’ve used a stock cube, stirring all the time
• Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder
• Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time
• Once the sauce has thickened, place on a very low heat
• Add the cooked chicken and vegetables to the sauce and stir well
• Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling
• Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top
• Brush the potatoes with a little melted butter and cook in the oven for about 35 mins
• The hot-pot is ready once the potatoes are cooked and golden brown