Chicken & Mushroom Pie with Creamy Mash

Peel the potatoes, chop them into small chunks, and boil in a pot of water until soft.
Rinse the parsnip, orange, thyme, and mushrooms. Peel the parsnip, then cut it into bite-sized pieces. Slice the onion, and cut each mushroom into six pieces.
Heat the oil in a large pan and sauté the onion, parsnip, and mushrooms until nicely golden.
Slice the chicken breasts into strips and add them to the pan. Cook until just sealed, then reduce the heat.
Pour in the orange juice and soy sauce. Add the orange zest, a pinch of nutmeg, some cracked pepper, and thyme leaves. Give everything a good stir.
Mix the cornflour with a tablespoon of cold water, then stir it into the pan. Bring to a gentle boil to thicken the filling. Once ready, spoon everything into a baking dish.
Drain the cooked potatoes and return them to the pot. Let them steam dry for a minute or two. Add the milk, butter, and a splash of soy sauce, then mash until smooth and creamy.
Spread the mash over the filling, making sure to cover it completely. Bake at 200°C for around 15 minutes, or until golden on top.

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