Coq au Vin Style Chicken and Bacon Pie

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, 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.

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.

Meanwhile, preheat your grill to high. Trim the green beans. 

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. Season with salt and pepper.

Pour the pie filling into an appropriately sized ovenproof dish. Spread the mash over the top in an even layer, using the back of a spoon to smooth it out.

Sprinkle over the cheese, then place the pie under your grill until bubbling and golden, 5-6 mins.

Once cooked, remove the pie from your oven and leave to stand for a couple of mins.