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 midweek showstopper. It’s hard to think of a reason why you wouldn’t fall head over heels for this dish.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Diced Chicken Thigh
Red Wine Stock Paste(ContainsSulphites)
Plain Flour(ContainsCereals containing Gluten)
Puff Pastry Sheet(ContainsCereals containing Gluten)
Flat Leaf Parsley
Preheat the oven to 220°C, bring a large saucepan of water to the boil and boil your kettle. Heat a drizzle of oil in a frying pan on medium high heat and add the pancetta. Stir-fry until golden, 4-5 mins, reducing the heat slightly if needed. Meanwhile, halve, peel and thinly slice the shallot. Quarter the chestnut mushrooms. Pick the thyme leaves from their stalks (discard the stalks).
When the pancetta is browned, add the chicken with a grind of pepper and stir together. Stir fry with the pancetta until browned on the outside, 4-5 mins. Next, add the shallots, mushrooms and thyme to the pan with a pinch of salt and pepper, stir together and cook until the veggies have softened, another 4-5 mins.
While the veggies cook, chop the potato into 2cm chunks (no need to peel) and add to the pan of boiling water to cook for 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through. Mix the boiling water from your kettle (see ingredients for amount) with the red wine stock pot in a jug and stir to dissolve.
When the veggies are soft, add the tomato puree to the pan, stir together and cook for 1 minute, then add the flour, stir again and cook for 2 mins more. Pour in the red wine stock and add the bay leaf. Mix and bring to a simmer. Add a pinch of salt and pepper and simmer until the mixture has thickened and the chicken is cooked, 4-5 mins. TIP: The chicken is cooked when it is no longer pink in the middle.
Pour the mixture into an ovenproof dish. Trim the pastry to the size of the dish and lay the pastry on top of the filling. TIP: It doesn’t matter if the pastry goes over the edge of the dish or just sits on top inside the dish, it will depend on the size of your dish! Prick a small hole through the top of the pastry (to allow the steam to escape!). Bake your pie on the top shelf until golden brown, 15-20 mins.
Whilst the pie cooks, roughly chop the parsley. When the potatoes are done, drain them in a colander, return to the pan (off the heat) and mash until smooth. Add the parsley, a knob of butter and a splash of milk (if you have some). Stir together until well combined. Taste and add salt and pepper if it needs it. Cover with a lid to keep warm. Serve the pie with the mash on the side and enjoy! Remember not to eat the bay leaf!