Ingredients

Steps

• Boil potatoes in salted water until tender, then drain and mash.
• Stir butter, cream, and egg yolks into the potatoes and season.
• Melt butter in a pan and fry shallots, carrots, and celery until soft.
• Add garlic and white wine, then cook for 1 minute.
• Stir in tomato purée, tomatoes, and stock, then simmer for 15 minutes.
• Add chicken, olives, and parsley and season well.
• Preheat the oven to 180°C.
• Transfer the filling to a 20x30cm dish and spread mash on top.
• Grate Gruyère over the top and bake for 35 minutes until golden.