Spanish chicken pies

Heat a saucepan lightly sprayed with oil. Cook 150g lean chicken thigh fillet (chopped) until browned. Add ¼ red onion (chopped), ¼ red capsicum (chopped) and ½ garlic clove (crushed) and cook until onion has softened. Add a pinch each of paprika, chilli and saffron threads, 1 tbs tomato paste and ¼ cup water. Simmer, uncovered, until chicken is cooked through. Place mixture in an ovenproof dish. Mash 170g steamed potato with 1 tbs skim milk. Top chicken mixture with mash and sprinkle with 1 tbs grated parmesan cheese. Bake in oven preheated to 180°C or 160°C fan-forced until golden. Serve with steamed green beans and carrots.