Page Contents: Recipe
Cottage pie was one of the first dishes that I learned how to make and it was my occasion dish for many years. These days, as my cooking repertoire has expanded, it makes a good meal to take to work for lunch. Since I don’t like eating red meat for several days in a row, I now make it with chicken mince, beef stock and tomatoes. The white potato mash has also been expanded to include sweet potato. This is a traditional stove top and oven recipe but feel free to make the potato topping in the Thermomix.
Chicken Cottage Pie
Ingredients
- 600 g sweet potato peeled and cut into 3cm pieces
- 400 g potato peeled and cut into 3cm pieces
- 100 mL reduced fat milk 200mL if making in the Thermomix (see Notes)
- 1 tbsp seeded mustard
- Vegetable oil for frying
- 1 large onion diced into 0.5-1cm pieces
- 2 cloves garlic minced
- 600 g chicken mince
- 2 tbsp corn flour
- 400 g can crushed tomatoes
- 2 carrots diced into 0.5-1cm pieces
- 500 mL beef stock
- 3 tsp Worcestershire sauce
- 3 cups frozen peas
- Salt and pepper to season
- 150 g reduced fat tasty or cheddar cheese grated
Instructions
- Preheat oven to 200C (390C) with broiler on
Mashed Potato Topping
- Put potatoes in a pot, cover with cold water and sprinkle with salt
- Bring to a boil, reduce heat to medium and cook for 20-25 minutes or until a fork passes easily through the pieces
- Drain water from the pot. Add mustard, milk, salt and pepper into the pot with the potatoes and then mash
Meat Filling
- In the meantime, mix mince, salt, pepper and corn flour in a bowl
- In a large frying pan, heat oil over medium-high heat and cook onion and garlic for 1-2 minutes or until onions are soft
- Add mince and heat until cooked through; breaking up the meat with a heat-proof turner
- Add crushed tomatoes and carrots into the frying pan and cook for 5 minutes
- Add stock and Worcestershire sauce, bring to a boil, reduce heat to medium-low and simmer for 10 minutes
- Bring heat back up to medium, add peas (still frozen) into the frying pan and cook for 5 minutes
- Pour meat filling into a large, rectangular roasting dish
- Cover with the mashed potato, score vertically and horizontally across the top with a fork and sprinkle with grated cheese
- Put the pie in the 2nd from the top shelf of the oven and cook for approximately 15-20 minutes until top is browned
Notes
Use the Thermomix to make the mashed potato topping; following the instructions in the Thermomix Everyday Cook Book.
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[Last updated: September 25, 2013]
