Chicken cottage pie
User Reviews
4.4
Chicken cottage pie
Description
Chicken cottage pie uses ground chicken cooked with onion, carrot, celery, mushrooms, and herbs, simmered in a sauce of red wine, tomatoes, soy sauce, and chicken stock. The filling develops depth from the reduction of wine and the mixture of fresh and dried herbs, balanced with a slight hint of chilli flakes for subtle warmth. The topping blends mashed potatoes, sweet potatoes, and cauliflower, adding both creaminess and a gentle sweetness complementary to the savory filling.
After assembling, the pie is baked until the mashed vegetable topping turns golden and bubbling, creating a delightful contrast between the soft filling and the lightly crisped top. This dish pairs well with simple steamed greens or a fresh salad to balance its richness.
Following the given method ensures the sauce reduces properly for a thick texture, and cooking the mash ingredients together streamlines preparation while combining flavors. Brushing the topping with melted butter before baking enhances browning and flavor. Allow the pie to rest briefly after baking to help it set before serving.
Ingredients
- 500 g (1lb) ground chicken or chicken mince
- 1 onion finely chopped
- 2 carrot peeled and finely chopped
- 2 celery finely chopped, stick
- 250 g (½lb) mushrooms finely chopped
- 3 garlic crushed, cloves
- 1 tsp oregano dried
- 1 tsp thyme dried
- 1 tbsp sage finely chopped
- 2 bay leaf
- chilli flakes pinch
- salt to taste
- black pepper to taste
- 1 cup red wine
- 400 g (14oz) tomato chopped
- 1½ cups chicken stock
- 2 tbsp soy sauce
For the topping
- 3 large potato peeled and cubed
- 2 medium sweet potato peeled and cubed
- 2 cups cauliflower florets
- 2 tbsp cream (optional)
- 2 tbsp butter
- salt to taste
- black pepper to taste
Instructions
- Heat a large, oven-proof pan over medium heat. Add 2 tbsp olive oil.
- Brown the chicken then remove from the pan and set aside.
- Add the onion, celery, carrot and mushroom then cook until soft and fragrant.
- Add the garlic, seasoning and herbs and fry for another minute.
- Add the chicken back to the pot and pour in the wine. Allow the wine to reduce.
- Pour in the tomatoes, soy sauce and stock. Lower the heat and cover with the lid ajar.
- Allow to simmer for 15-20 minutes until the sauce has reduced.
- Preheat the oven to 200°C/400°F.
- TO make the topping, cook the potatoes and cauliflower in plenty of salted boiling water until tender.
- Drain then mash with the cream, butter, salt and pepper.
- Top the chicken with the mashed vegetables. Brush with melted butter (optional).
- Place in the oven and allow to bake for 15-20 minutes or until golden brown and bubbling.
- Remove from the oven and allow to stand for a few minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 40g | 13% |
| Protein | 31g | 62% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 108mg | 36% |
| Sodium | 852mg | 36% |
| Potassium | 1812mg | 39% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 21244IU | 425% |
| Vitamin C | 42mg | 47% |
| Calcium | 126mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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