Chicken pie and mash

This was made with the leftover chicken from Sunday night, with some sliced mushrooms, lightly sautéed in butter and mixed with some plain flour, which I made into a white sauce with the addition of some milk.

The pastry was a standard shortcrust, made with a mixture of lard and butter, not the easiest to roll out, but nice and crumbly when cooked. The top of the pie was egg washed.

Plain mash and some French tinned macédoine de légumes completed what was a nice midweek evening meal for a cold night.


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