1kg potatoes, chopped

3 tsp paprika (use smoked paprika if you have it)

2 tsp olive oil

1 tbsp garlic infused oil

1 medium carrot, chopped

1 stalk celery, chopped

2 x 400g cans chopped tomatoes

300g cooked chicken, shredded

140g roasted peppers from a jar, sliced (we like Karyatis)

handful Kalamata olives, halved


Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 15-20 mins until tender.

Drain, return to the pan, then mash with garlic infused oil, some seasoning and 2 tsp of the paprika.

Meanwhile, heat the oil in a large pan, then fry the carrot and celery for a few mins until softened.

Stir in the remaining paprika for 1 min, add the tomatoes then, bring to a simmer.

Tip into a large ovenproof dish, then stir in the chicken, peppers, olives and some seasoning.

Spoon over the mash, then bake for 15 mins until the mash is golden on top and the sauce is bubbling.

Recipe adapted from: Good Food

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