Duck Pie

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Trim the carrot, halve lengthways (no need to peel). Thinly slice widthways into half moons.

Heat a drizzle of oil in a large frying pan on medium heat and add the carrots and onion. Cook until beginning to soften, 5 mins, stirring occasionally. Remove the duck from the packet and pull the duck meat from the bones. Discard the skin and bones and add the duck meat to the pan. Add the garlic and tomato puree and cook for another 1 minute. 

Next, stir in the red wine stock pot and water (see ingredients for amount). Bring to the boil then simmer until the sauce thickens, 4-5 mins. Season with salt and pepper, then transfer the mixture to an oven-proof baking dish. TIP: We used a 20cm square baking dish for 2 people, so please adjust accordingly for more people.

When the potatoes are cooked and are cool enough to handle, arrange on top of the pie, overlapping each slice of potato (see pic). Grate the cheese on top then bake on the top shelf of the oven  until bubbling and golden on top, 10-15 mins.