By Claire
Nutritional Info(100g)
- Floury potatoes
- Butter
- Double cream
- Egg yolks
- Black pepper
- Butter
- Shallots
- Carrots
- Celery
- Garlic
- White wine
- Tomato purée
- Tomatoes
- Tomatoes
- Chicken stock
- Roast chicken
- Olives
- Parsley
- Gruyère
Ingredients
For the potato topping
- 1.5kg/3lb 5oz floury potatoes, such as King Edwards, peeled
- 30g/1oz butter
- 5 tbsp double cream
- 2 free-range egg yolks
- salt and black pepper
For the filling
- 30g/1oz butter
- 6 large or 8 small shallots, peeled and halved
- 3 carrots, chopped
- 2 sticks celery chopped
- 1 garlic clove, finely chopped
- 4 tbsp dry white wine
- 1 tbsp tomato purée
- 4 large ripe tomatoes, peeled and chopped (or 1 x 400g tin chopped plum tomatoes)
- 350ml/12fl oz chicken stock
- 600g/1lb 5oz leftover roast chicken, shredded
- 16 black olives, stones removed, halved
- 2 tbsp chopped fresh parsley
- 50g/1¾oz Gruyère cheese
Method
-
For the topping, boil the potatoes in salted water until tender. Drain and push through a potato ricer, or mash thoroughly. Stir in the butter, cream and egg yolks. Season and set aside.
-
For the filling, melt the butter in a large pan. Add the shallots, carrots and celery and gently fry until soft, then add the garlic. Pour in the wine and cook for 1 minute. Stir in the tomato purée, chopped tomatoes and stock and cook for 10–15 minutes, until thickened. Add the shredded chicken, olives and parsley. Season to taste with salt and pepper.
-
Preheat the oven to 180C/160C Fan/Gas 4.
-
Put the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato. Grate over the Gruyère. Bake for 30–35 minutes, until piping hot and the potato is golden-brown.
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