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!
Ingredients
- 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
Instructions
- 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.