Summary

Prep: 20 mins
Cooking: 20 mins
Ages: Toddlers to Teens
Difficulty: Intermediate
Makes: 4 servings

History of Cottage pie

Cottage pie and shepherd’s pie are the epitome of homely comfort food.

Despite being a basic dish that was once a means for peasant housewives to use up leftovers from the Sunday roast, it holds a special place in British food culture. The first mention of shepherd’s pie appeared in a Scottish cookbook in 1877.

Traditionally shepherds’ pie is made with lamb and cottage pie is made with beef, but this domestic classic has taken well to numerous variations throughout the years.

It even seems in the spirit of this versatile dish to put your own spin on it. Jamie Oliver roasts lamb until it’s meltingly tender, while the Ivy cleverly incorporates mushrooms into its gravy. Some swear by grating cheese over the top, while others sprinkle breadcrumbs over the top to make it a Cumberland pie.

Our chicken cottage pie

Our version of cottage pie is lighter as we use minced chicken, a leaner alternative to fattier beef.

We’ve made this a healthy family meal by grating courgettes and carrots into the base.

Thyme is the perfect companion to the chicken and vegetables, and pairs well with a tender yet crispy mash.

Serve with a side of peas or steamed veggies.

Ingredients

• 5 tablespoons vegetable oil
• 1 medium onion, peeled and finely chopped
• 100 grams leeks, washed and sliced
• 375 grams potatoes, peeled and cut into chunks
• 30 grams butter
• 1½ tablespoon milk
• 200 grams minced chicken fillets
• ½ courgette, peeled and grated
• 1 carrot, peeled and grated
• 1 tablespoon passata
• 100 ml chicken stock
• ½ tsp fresh thyme
• Salt and ground pepper

Instructions

1. Preheat the oven to 180°C.
2. Add the vegetable oil to a fry pan over medium heat. Fry the onion and leeks for about 5 minutes, or until everything has softened.
3. While the onion and leeks are cooking, boil a saucepan full of water and add the potatoes. Cook until tender (about 15 minutes).
4. Return to the pan. Add the minced chicken, carrots and courgette. Cook for an additional 6 minutes.
5. Add the passata, hot stock and herbs to the pan; put the lid on, reduce the heat, and simmer for 5 more minutes.
6. When your potatoes have finished boiling, mash them with the butter and milk and set aside.
7. Oil a medium sized oven dish and start by spreading the chicken and vegetable mixture along the base of the oven dish.
8. Spread the mash over the top and dot with butter.
9. Place in the oven for about 20 minutes or until the top is golden.
10. Serve with peas or steamed vegetables.

Chicken cottage pie – our step by step guide:

Preheat your oven to 180°C.

Heat your vegetable oil in a large fry pan over medium heat.

When the oil is hot, put your chopped up leeks and onions in.  Saute until everything is softened.

While your onions and leeks are cooking, put your potatoes on to cook in a pan of boiling water.

Boil until they are tender and ready to mash (about 15 minutes).

Add your minced chicken and grated carrots and courgettes to the fry pan along with the leeks and onions.

Stir constantly and cook for a further 6 minutes.

The chicken will be nicely browned and the veg will be moist.

Add in the passata and boiling chicken stock, put the lid on the pan and cook everything for a further 5 minutes.

When boiled and soft, drain the potatoes and mash with the milk and butter.

You can use the back of a wooden spoon or a potato ricer.

Grease a medium pie tin and put the chicken and vegetable mixture along the bottom.

Top with mashed potatoes and dot with butter.

Cook in the oven for 20 minutes or until the top is golden.

Enjoy this delicious Chicken cottage pie with peas or steamed veggies!