There are few things more satisfying than a golden, bubbling bake fresh from the oven, especially when it’s filled with soft mash, crispy chicken nuggets and plenty of melted cheese.

Preparation time: 30 min | Cooking time: 30 min | Serves: 5

Ingredients

For the mash

• 6 large potatoes, peeled and cubed
• 1⁄2 cup (125ml) milk
• 1⁄2 cup (125ml) butter
• 1⁄2 tsp (2.5ml) salt
• 1 cup (250ml) frozen sweetcorn
• 500g frozen crumbed chicken nuggets
• 1⁄2 cup (125ml) cheese, grated

For the cheese sauce:

• 6 Tbsp (90ml) butter
• 2/3 cup (180ml) flour
• 3 cups (750ml) of milk
• 1⁄2 cup (125ml) cheese, grated
• Salt, to taste

Method

1. In a medium pot, boil potatoes until soft and drain.
2. Add milk, butter and salt. Mash until smooth, and no lumps are visible.
3. Add sweetcorn and combine well.
4. Cook frozen crumbed chicken nuggets according to package instructions and set aside
5. For the cheese sauce: In a small saucepan pan melt butter. Sprinkle flour on top of melted butter and, using a wooden spoon, stir together until a thick paste has formed.
6. Using a whisk, vigorously stir in the milk to ensure that there are no lumps formed.
7. Add in grated cheese and stir until well combined.
8. Season with salt.
9. Assemble: In a casserole dish, layer cooked chicken nuggets at the bottom.
10. Cover the nuggets with cheese sauce. Ending with a layer of mash. Smooth out to the edges and sprinkle cheese on top.
11. Bake in the oven for 20-25 minutes at 180°C or until the top is golden in colour and the cheese has melted.