Posh Pie, Mash & Liquor

Defrost pie overnight then bake in oven set at 180°C for 18-20 minutes. Lightly roast garlic until softened then squeeze out of skin and mash until smooth, keep to one side. Start the liquor by melting butter in a saucepan over a medium heat and whisk in the cornflour to make a paste. Gradually stir in chicken stock until you achieve desired consistency, bring to a simmer, then stir in chopped parsley and mashed roasted garlic, stir until thickened and smooth. Prepare mash as per packet instructions. Spoon mash onto centre of plate, rest pie on top, pour over the parsley sauce and top with crispy onions.