Coq au Vin Inspired Pie
with Bacon, Cheesy Mash and Honey Roasted Carrots
- Sulphites
- Celery
- Cereals containing gluten
- Wheat
- Milk
- Milk
- May contain traces of allergens
We’ve transformed this classic French dish into a much loved British favourite: pie and mash! But do not be mistaken...this is no ordinary pie and mash! A deliciously rich and warming filling tucked in with golden pastry and served alongside buttery parsley mash makes this recipe a perfect mid-week showstopper. It’s hard to think of a reason why you wouldn’t fall head over heels for this dish...
Ingredients
450 grams
Potatoes
3 unit(s)
Carrot
150 grams
Closed Cup Mushrooms
2 unit(s)
Garlic Clove
240 grams
Diced British Chicken Breast
60 grams
British Smoked Bacon Lardons
30 grams
Tomato Puree
22 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
½ pack(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
15 grams
Honey
40 grams
Mature Cheddar Cheese
(Contains: Milk)
20 grams
Unsalted Butter
(Contains: Milk)
Not included in your delivery
250 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 0.5 tsp of salt for the potatoes. Chop the potatoes into 2cm chunks (no need to peel). Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Thinly slice the mushrooms. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, Add the chicken, season with salt and pepper and cook until browned, 5-6 mins, turning occasionally. Add the bacon lardons and cook until golden, 2-3 mins, stirring. Transfer the chicken and bacon to a bowl and pop your pan back on medium-high heat. IMPORTANT: Wash your hands after handling meat and its packaging.
Add the mushrooms and to the pan, along with a drizzle of oil, and cook until browned and softened, 4-5 mins. Add the chicken and bacon back into the pan, then stir in the tomato puree and garlic. Cook for 1 min. Pour in the water (see ingredients for amount) and the red wine jus paste. Bring to the boil, reduce the heat to medium and simmer until the mixture has thickened and the chicken is cooked, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, add the potatoes to the boiling water and cook until you can easily slip a knife through, 15-20 mins. Transfer the chicken mixture into an ovenproof dish. Trim the pastry to the size of the dish then lay on top of the filling. TIP: Don't worry if the pastry goes over the edge of the dish a little. Prick a small hole through the top of the pastry (to allow the steam to escape), then brush or drizzle it with oil.
Bake the pie on the top shelf of the oven until golden brown, 20-25 mins. Meanwhile, pop your carrots onto a baking tray, drizzle with a little oil and the honey, season with salt and pepper and toss to combine. Roast on the middle shelf until tender, 20-25 mins. Meanwhile, grate the Cheddar cheese.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper and stir through the cheese. Serve the pie with the mash and carrots alongside. Enjoy!
