Name: Duchess Potato Chicken Mushroom Pie
Prep time: 30 min
Cook time: 58 min
Total time: 88 min
Yield: 6 servings estimated from source-specified 1.5 L dish; rice is removed because it is not in the source recipe
Ingredients: 60 g unsalted butter, divided; 4 garlic cloves, finely minced; 1 1/2 tsp cooking/kosher salt, divided; 1 tsp black pepper, divided; 750 g boneless, skinless chicken thighs (or chicken breast); 500 g button mushrooms, small whole or larger halved/quartered; 100 g thick-cut streaky bacon, cut into 2.5 cm pieces; 1 1/2 onions, cut into 2 cm squares or thick wedges; 2 sprigs fresh thyme (or 1/2 tsp dried); 1/4 cup flour; 3/4 cup Guinness or other stout; 1 1/2 cups low-sodium beef stock; 3/4 cup water; 1 tbsp tomato paste; 1 kg starchy potatoes, peeled and cut; 30 g unsalted butter, cut into small pieces; 1/3 cup hot milk; 1/8 tsp white pepper (or black pepper); 30 g unsalted butter, melted (or olive oil spray); 2 tbsp grated Parmesan; 2 tsp finely chopped parsley (optional)

Method

8 steps

Brown mushrooms in a large pan over high heat with one quarter of the 60 g divided butter. Add 1/4 tsp salt, 1/4 tsp pepper and half the garlic; cook for 30 seconds, then transfer mushrooms to a bowl.
Season chicken with 1/2 tsp salt and 1/4 tsp pepper. In the same pan, melt another quarter of the butter and sear chicken about 2 minutes per side until deeply browned but not cooked through. Remove, cool, then cut into 2.5 cm pieces.
Cook bacon briefly in the pan, then add onion and cook about 2 minutes until edges are golden. Add remaining garlic and cook 20 seconds. Pour in Guinness and rapidly reduce by about three quarters.
Lower the heat. Add the final quarter of divided butter and melt; stir in flour and cook 1 minute. Gradually stir in stock, then add water, tomato paste, 1/4 tsp salt, 1/2 tsp pepper, mushrooms and juices. Simmer 8–10 minutes until gravy thickens and mushrooms soften.
Meanwhile, boil potatoes about 15 minutes until tender. Drain and mash or rice them. Mix in 30 g butter, hot milk, 1/2 tsp salt and white pepper until creamy but firm enough to pipe. Transfer to a piping bag with a star nozzle.
Add chicken and juices to filling and simmer 2–3 minutes, until sauce is thick enough to leave a line when a spoon is drawn through it. Transfer to a 1.5 L baking dish.
Pipe Duchess potatoes over filling. Drizzle with 30 g melted butter (or use olive oil spray) and sprinkle with Parmesan.
Bake at 200°C (180°C fan) / 390°F for 30 minutes. Rest 5 minutes, garnish with parsley if desired, and serve.

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