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Chicken cottage pie - enjoy this healthy and lighter shepherds pie made with chicken. Great for family dinners
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4.67 from 15 votes

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
Author Mas & Pas


  • 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
  • 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.