Ingredients

• 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
• 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

Directions

• 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.