Chicken cottage pie
We’ve made a lighter version of cottage pie by using minced chicken over beef. With some grated carrot and courgettes prepared with fresh herbs, this is a chicken cottage pie which is still full of flavour!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
- 5 tbsp vegetable oil
- 1 onion, medium peeled and finely chopped
- 100 grams leeks washed and diced
- 375 grams potatoes peeled and cut into chunks
- 30 grams butter
- 1½ tbsp milk
- 200 grams chicken fillets minced
- ½ courgette grated
- 1 carrot peeled and grated
- 1 tbsp passata
- 100 ml chicken stock
- ½ tsp fresh thyme
- Salt and ground pepper
Preheat the oven to 180°C.
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.
While the onion and leeks are cooking, boil a saucepan full of water and add the potatoes. Cook until tender (about 15 minutes).
Return to the pan. Add the minced chicken, carrots and courgette. Cook for an additional 6 minutes.
Add the passata, hot stock and herbs to the pan; put the lid on, reduce the heat, and simmer for 5 more minutes.
When your potatoes have finished boiling, mash them with the butter and milk and set aside.
Oil a medium sized oven dish and start by spreading the chicken and vegetable mixture along the base of the oven dish.
Spread the mash over the top and dot with butter.
Place in the oven for about 20 minutes or until the top is golden.
Serve with peas or steamed vegetables.