Ingredients

• 1 tbsp ghee
• 2 leeks
• trimmed
• sliced
• 2 large celery stalks
• trimmed
• diced
• 1 bay leaf
• 500ml/17fl oz hot chicken stock
• preferably homemade
• 4 carrots
• sliced
• 1 small fennel bulb
• outer leaves removed
• flesh diced
• 250g/9oz mushrooms
• sliced
• 600g/1lb 5oz cooked leftover roast chicken
• large handful chopped fresh flatleaf parsley
• salt and freshly ground black pepper
• 1.2kg/2lb 10oz cauliflower
• outer leaves removed
• florets chopped into 5cm/2in pieces
• 4 garlic cloves
• peeled and left whole
• 50g/2oz butter
• salt and freshly ground black pepper

Directions

• Preheat the oven to 220C/200C Fan/Gas 7.
• Heat the ghee in a frying pan over a medium heat. Add the leeks and fry for 4-5 minutes
• or until softened but not browned. Add the celery and bay leaf and increase the heat to high. Fry for 1-2 minutes.
• Add the chicken stock to the pan and bring to the boil
• then add the carrots
• fennel and mushrooms and reduce the heat until the mixture is simmering. Continue to simmer the mixture until the volume of liquid has reduced and thickened
• and the vegetables are tender
• about 12-15 minutes.
• Meanwhile
• for the topping
• put the cauliflower
• garlic cloves and half of the butter in a large
• lidded saucepan. Add 4 tablespoons of water and cover.
• Bring the pan contents to a simmer over a medium heat and steam for 6-8 minutes
• or until the cauliflower is tender when pierced with a knife (add a splash more water during cooking if necessary). Remove from the heat and transfer the contents to a food processor. Blend to your consistency of choice - either smooth and creamy or roughly textured. Season witth salt and pepper.
• To finish the pie filling
• remove the bay leaf and add the remaining filling ingredients to the pan. Season with salt and pepper. Stir well
• then transfer the mixture to an ovenproof pie dish.
• Spoon the pie topping over the filling and spread into an even layer using a palette knife. Use a fork to create a criss-cross pattern on top of the filling. Dot the top of the pie with the remaining butter.
• Bake for 25-30 minutes
• or until the filling is bubbling and the topping is golden-brown.