Chicken and Vegetable Casserole

How to make it

1. Heat the sesame oil in a large casserole dish or deep pan over medium heat. Add the chicken and cook for 5–6 minutes until golden on the outside. Remove with a slotted spoon and set aside.
2. In the same pan, add the onion and cook for 3 minutes until softened. Stir in the garlic, carrots, celery and capsicum, and cook for another 5 minutes. 
3. Return the chicken to the pan, then stir in the gluten-free soy sauce and chicken stock. Bring to a simmer, cover, and cook for 20 minutes. At the same time, to make the mash, cook the potatoes in a pot of salted water for 15-20 minutes until tender. Drain well and then add the milk and butter and mash until smooth.
4. Add the green beans and simmer uncovered for 10 minutes, or until all the vegetables are tender and the chicken is cooked through.
5. Stir in the cornflour slurry and cook for 2–3 minutes more until slightly thickened. Season with salt and pepper to taste.
6. Serve the casserole with mash alongside and scatter with coriander.