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 or use it to mince your own chicken.
Chicken Cottage Pie
Chicken mince makes a tasty pie filling with mash and cheese on top. Full of veg and protein, this dish will have you going back for seconds.
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]
