Definitely try using up leftover roast chicken in this tasty potato-topped pie.
For the potato topping:
1.5 kg floury potatoes, peeled
30 g butter
5 tbsp double cream
2 egg yolks
salt and black pepper
For the filling:
30 g butter
3 large onion or 8 small shallots, peeled and halved
3 carrots, chopped
2 sticks celery chopped
2 garlic cloves, finely chopped
1 inch ginger, peeled and very finely chopped
4 tbsp dry white wine
1 tbsp tomato purée
3 large ripe tomatoes, peeled and chopped (or 1 x 400 g tin chopped plum tomatoes)
350 ml chicken stock
600 g leftover roast chicken, shredded
10-12 black olives, stones removed, halved
2 tbsp chopped fresh parsley
50 g Gruyère/Edam cheese
For the topping, boil the potatoes in salted water until tender.
Drain and push through a potato ricer, or mash thoroughly.
Stir in the butter, cream and egg yolks.
Season and set aside.
For the filling, melt the butter in a large pan.
Add the shallots, carrots and celery and gently fry until soft, then add the garlic and ginger.
Pour in the wine and cook for 1 minute.
Stir in the tomato purée, chopped tomatoes and stock and cook for 10–15 minutes, until thickened.
Add the shredded chicken, olives and parsley. Season to taste with salt and pepper.
Preheat the oven to 180ºC/160ºC Fan/Gas 4.
Put the filling in a 20 x 30 cm/8 x 12 in ovenproof dish and top with the mashed potato. Grate over the Gruyère Edam cheese.
Bake for 30–35 minutes, until piping hot and the potato is golden-brown.
Recipe: Amanda Conradie
Photo: Elize de Kock