The potato was baked in stock/milk with a little garlic (like a lyonnaise potato but with milk rather than cream). We sliced some potatoes and layered with garlic and very thinly sliced onions in a small oven proof dish then poured over a mixture of stock and milk. We baked for one hour (which we thought was too long - so try cooking for around 30 to 40 minutes until potato is soft). The end result will be based upon the potato used - if it's floury, then it will require less cooking time. Let the mixture cool then place on one sheet of filo pastry (brushed with melted butter) and roll into a sausage shaped parcel. Brush the finished parcel with butter and place on a baking sheet - until ready to go into the oven. We cooked the parcel for 20 minutes.
The chasseur sauce was easy - simply mushrooms cooked in white wine and beef stock, with some chopped shallots, tarragon and parsley. The flavour was intense and fragrant - and I preferred this to a sauce with cream. We added just a small amount of butter to our sauce just before serving (while many recipes out there call for lots of butter).
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