Chicken and Mashed Potato Bake

• 500 grams potatoes
• 1/2 cup cream
• 1 teaspoon crushed garlic
• 500 grams chicken tenderloins or breasts
• 1 brown onion chopped finely
• 1.5 cups chickens stock
• 1 tablespoon cornflour
• 1 tablespoon olive oil
• 1 cup frozen corn kernels
• 1/2 cup grated cheese
• parsley (optional)

Peel the potatoes and cut into quarters.  Boil them in a saucepan of hot salty water for 15 minutes or under very tender.  Drain the pan of water and return the potatoes to the pan.  Add 1/3 cup of the cream and mash well.
In another pan, heat the olive oil then cook the crushed garlic and onion until fragrant.  Add the chicken and cook five minutes or until just cooked through.  Add the chicken stock and turn down the heat to medium – medium low.  Simmer for 10 minutes.  Dissolve the cornflour in a few tablespoons of water and add to the stock mixture and stir well to thicken.  Stir in the corn, parsley and remaining cream.  Season to taste.
Pour the chicken mixture into a baking dish and spread evenly.  Dollop the mashed potato over the top so it forms a loose crust and sprinkle with cheese.  Bake in a hot oven for 10 – 15 minutes or until golden and bubbling.  Serve immediately.