* 6 good size Purple Majesty Potatoes, peeled and cut into 1cm thick slices
* 5 small Onions, peeled and quartered
* 3 Cloves of Garlic, peeled and crushed
* 5 Chicken breast fillets, cut in half lengthways
* 4 Carrots, peeled and sliced
* 250g Brown Mushrooms, halved
* 2 x 400g tins of chopped Tomatoes
* 2 tablespoons Tomato puree
* 2 tablespoons Plain flour mixed with 2 tablespoons Dried, mixed Herbs and Freshly ground black pepper
* 2 slugs Worcestershire sauce
* 1 glass Red wine
* 2 Beef Stock cubes

===Method===
* Par boil the sliced Purple Majesty Potatoes for 4 minutes, saving the residue water to use as Stock.
* Over a medium heat, warm the Olive oil, Onions and Garlic and cook until softened, for 3 to 4 minutes.
* Meanwhile, mix the Chicken breast portions with the Flour and Herb mixture making sure they are well coated in the herby Flour.
* Now add the dusted Chicken to the Casserole, stirring continuously to prevent them from sticking to the bottom.
* Cook for 2-3 minutes.
* Add the Carrots, Mushrooms, tinned Tomatoes, Tomato puree, Stock cubes, Red wine and enough Stock to cover the other ingredients.
* Still on a medium heat, cook for 5 minutes to bring all the ingredients up to the same temperature.
* Add the 2 slugs of Worcestershire sauce.
* Finally, arrange the Par boiled sliced Purple Majesty Potatoes on top of the Casserole, trying to fill in the gaps without overlapping.
* Put in the Oven for 50 minutes or until the Potato topping is Browning nicely.

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