Instruction

• 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
• 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 180C/160C Fan/Gas 4
• Put the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato
• Grate over the Gruyère
• Bake for 30–35 minutes, until piping hot and the potato is golden-brown