Potatoes: Peel and chop 2 large potatoes into 2cm cubes. Add to a pot of cold water and bring to a boil. Once boiling, cook for 10-12 minutes. Meanwhile, start on the filling.
Chicken: Heat a large oven safe pan to medium heat and add 1 tsp canola oil. Dice 2 chicken thighs into 2cm cubes and slice 100g bacon and add to the pan. Slice 1/2 leek into rings, and dice 1 onion, then add to the pan. Mix everything together, seasoning with 1/2 tsp salt, 1 tsp pepper, 1 tsp mixed herbs and add 1/2 cup of vegetable stock. Add 1 tsp garlic powder, 1 tsp oregano, 1/2 cup frozen peas, 1 tsp corn flour and 1/2 cup cream. Let simmer while you mash the potatoes.
Mash: Heat the oven to 200C fan bake. Drain the potatoes and add 1 tbs butter, then mash and season with 1/2 tsp salt & 1/2 tsp pepper.
Assemble: Carefully spoon the mashed potatoes over the chicken, cover with 1 cup grated cheese and bake for 20 minutes, or until the cheese is golden brown. Serve immediately and enjoy.