First begin by making your meat filling for the pie while pre-heating your oven to 180 degrees C. Remove the chicken breasts from their packaging then slice off any fat and sinew. Using a sharp meat knife slice into thin strips and then cut across the strips to dice the meat, when done sprinkle over the powdered fenugreek and set aside. Continue by cutting the bacon into thin strips and then again cutting across to form small pieces and set aside. Peel, top and tail the carrots and then slice into thin fingers, then dice into small cubes and set aside.

In a saucepan, measure one dessert spoon of oil and place on a medium heat, add the diced chicken and stir fry turning regularly for 1 – 2 minutes until the meat is sealed (white), then remove to a plate. Continue adding the diced carrot and then stir-frying turning regularly for around a minute, now add the chopped tomatoes, gluten free stock, thyme, oregano and pepper, bring to a boil and reduce to a medium heat and fast simmer for 20 minutes stirring occasionally.

Now fill a large saucepan with water and put on the heat. Continue by peeling and then chopping the sweet potatoes into large chunks and then adding to the water. Boil for 15-20 minutes until the potatoes are soft, then remove to a sieve to drain, return to the saucepan adding the butter and use a masher to mash the potato into a fine mash.

Add the chicken back into the tomato sauce, stir thoroughly then add to a casserole dish. Top with the mashed potato and use a fork to spread this across the top of the meat. Then cook in the oven for 30 minutes, leave to cool for 5 minutes before serving.