It's autumn and time for some hearty classic dishes. This is one I used to offer in my Farmhouse Cookery classes and is a favourite of my own.  I hope you enjoy it, too. This can be cooked in advance and reheated at serving time, which makes it a good choice for an after-the- footie meal!


Serves 6-8

Sprigs of thyme, parsley, marjoram and 2 bay leaves tied together
1 large roasting chicken
3 cups chicken stock
6 TB butter or substitute
4 TB plain flour
3 spring onions, chopped
180 gr. mushrooms, sliced
6 hard-boiled eggs, shelled & sliced
salt & pepper to taste
2 cup mashed cooked potatoes
Additional chopped parsley

Place the chicken and herbs into a large saucepan with enough water to almost cover and simmer until chicken is tender.  Remove chicken & drain well.

Strain the stock, cool, and place into the frig to chill a little.  Discard skin from the chicken, cut the meat into cubes and set aside. When stock has chilled, skim off any fat on the surface.

Heat 4 TB butter in a saucepan, add flour and stir for a minute or two over low heat.  Gradually add chicken stock, raise the heat and whisk until smooth and thick.

Butter a casserole, layer chicken meat, spring onion, parsley,mushrooms, egg slices and sprinkle with salt and pepper.

Meantime, cook the potatoes and mash smoothly with a little milk and stir in additional chopped parsley.  Spread evenly over casserole and dot with remaining butter.  Heat in a moderate oven for about 30 minutes or until well heated through and potato is golden brown.

Serve at once with salad or vegetables of choice.

Serve with a glass of Yarra Valley wine....

Hope you enjoy this satisfying dish!  (You can cheat a bit by using a BBQ chicken and a carton of chicken stock!  Ssshhhh!)

Ann Creber can be heard on The Good Life on 3MDR 97.1 FM, streaming on
3.00-5.00 P.M. Every Monday