Potato-Crusted Chicken Pie

Peel the potatoes and boil in salted water until soft. Then remove from heat, drain water and mash the potatoes with butter, milk and seasoning. Then, press into the bottom and up the sides of a large, deep pie dish. Bake for twenty minutes at 180C degrees (360 Fahrenheit).

In the meantime, chop the onion, garlic and chilies and fry in oil over medium heat until softened.

Dredge the chicken in seasoned flour (flour seasoned with black pepper to taste) and add to the onion pan. Fry over a medium flame, turning once, until both sides of the chicken are seared. Add the tomato sauce, spices and herbs, and simmer for twenty minutes until the chicken is cooked through. Season with salt and pepper to taste.

Remove the chicken from the sauce and shred it using two forks. Return it to the sauce along with the half cup of cream and simmer until sauce is a bit thickened.

When the potato crust has been baked, take the dish out of the oven and fill the shell with the chicken and as much sauce as will fit.

Make breadcrumbs out of the slices of bread, season, and then sprinkle on top of the pie filling. Cut the tablespoons of butter into pats and place them on top. Bake at 180 degrees (360 Fahrenheit) for ten minutes – or until everything is hot, the breadcrumbs just need to crisp up a little.

Serve, messily.