Coq au Vin Style Chicken and Bacon Pie Puff Pastry Pie
with Cheesy Mashed Potato and Green Beans
- Cereals containing gluten
- Wheat
- Sulphites
- Milk
- Egg
- Milk
- May contain traces of allergens
A British favourite, cottage pie is most recognisable as a deeply savoury layer of lamb filling topped with mash. We're giving it a twist in the style of coq au vin with chicken and bacon, as well as adding cheese to the mash for extra indulgence. Best enjoyed after grilling until golden and scrumptious!
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
1 unit(s)
Carrot
240 grams
Diced British Chicken Breast
450 grams
Potatoes
2 unit(s)
Garlic Clove
160 grams
Green Beans
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 sachet(s)
Dried Oregano
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
½ tsp
Sugar
50 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge and allow to come up to room temperature.
Trim the carrot (no need to peel), then coarsely grate.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken, bacon lardons and grated carrot to the pan and season with salt and pepper.
Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. Cook bacon thoroughly.
Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer).
Peel and grate the garlic (or use a garlic press). Trim the green beans.
Put a large saucepan of water with 0.5 tsp salt on to boil for the potatoes.
Once the meat has browned, add the garlic and cook for 1 min more.
Stir in the passata, red wine stock paste, dried oregano, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then lower the heat to medium and simmer until the chicken is cooked through and the sauce has thickened, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Once the pie filling is cooked, transfer it to an appropriately sized pie dish. Cover with the pastry, pressing it over the side of the dish or just sitting it on top, then trimming off any excess.
Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.
Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. Once cooked, remove the pie from your oven and leave to stand for a couple of mins.
Meanwhile, wipe out the (now empty) frying pan and pop on medium-high heat with a drizzle of oil.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Add a splash of water, then immediately cover with a lid or some foil.
Cook until the beans are tender, 4-5 mins. Remove from the heat and season with salt and pepper.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Stir in the cheese, season with salt and pepper and mix well.
Share the chicken and bacon pie between your plates. Serve the green beans and cheesy mash alongside.
Enjoy!
