Trying to cook left over roast chicken in a potato topped pie. Simple to prepare.
Potato topping:
- 1.5kg potato, peeled
- 30g butter
- 5 tbsp double cream
- 2 free-range egg yolks
- Salt, black pepper
Filling:
- 30g butter
- 6 large shallots – peeled, 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, chopped
- 350ml chicken stock
- 600g left over roast chicken, shredded
- 16 black olives, halved
- 2 tbsp chopped fresh parsley
- 50g Gruyère cheese
Method:
-
For topping, boil potatoes in salted water until tender
-
Drain, mash thoroughly
-
Stir in butter, cream, egg yolks. Season, set aside
-
For filling, melt butter in a large pan
-
Add shallots, carrots, celery
-
Gently fry until soft, then add garlic
-
Pour in wine, cook for 2 minutes
-
Stir in tomato purée, chopped tomatoes, stock
-
Cook for 15 minutes until thickened
-
Add shredded chicken, olives, parsley
-
Season to taste with salt, pepper
-
Pre-heat oven to 180C
-
Put filling in an oven proof dish
-
Top with mashed potato, grate over Gruyère
-
Bake for 30–35 minutes until piping hot, potato golden-brown
Quite tasty…
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