NZ Creamy Chicken Curry & Potato Mash Pie

While veggies are roasting, cut potato into large chunks. Add potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and a pinch salt, then mash until smooth. Cover with a lid to keep warm and set aside.

While the potatoes are cooking finely chop brown onion. Cut chicken breast into 2cm chunks. In a large frying pan, heat a drizzle of olive oil over a high heat. When oil is hot, add chicken and onion and cook, tossing, until the chicken is lightly browned, 4-6 minutes.

Reduce heat to medium, then add mild north Indian spice blend, Mumbai spice blend (see ingredients) and cook until fragrant, 1 minute. Add longlife cream (see ingredients) and stir to combine. Season.

Transfer chicken curry to the dish with the roast veggies and gently stir to combine. Evenly spread mash over the top then bake until lightly golden, 8-10 minutes. Meanwhile, roughly chop cucumber. In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Add cucumber and mixed salad leaves. Season and toss to combine.