Sweet Potato Chicken Cottage Pie
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
436 kcal
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Course
Main Course
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Cuisine
British
Sweet Potato Chicken Cottage Pie
Description
The pie starts with sautéed leeks, mushrooms, and chicken browning before adding frozen peas and thickening ingredients including rice flour and butter. Chicken stock and milk create a creamy filling enhanced by fresh thyme and seasoning. The sweet potato topping is steamed, mashed with warm milk, and seasoned to complement the filling's savory notes.
Assembled in an ovenproof dish, the filling is topped with the mashed sweet potato and ruffled to create texture before baking at 180°C. The brief baking time sets the topping and allows flavors to meld without drying out the chicken. The dish offers a hearty, slightly sweet, and herbaceous casserole ideal for comfortable meals.
Using rice flour keeps this dish gluten-free, although all-purpose flour can be substituted if gluten is not a concern. The recipe balances lean protein, vegetables, and the natural sweetness of sweet potato, making it practical for family dinners or meal prep.
Ingredients
For the filling:
- 1 tablespoon extra virgin olive oil
- 400 g chicken breast cut into chunks, skinless
- 150 g mushrooms chopped
- 1 leek finely sliced
- ½ tablespoon butter
- 250 ml chicken stock
- 1+½ tablespoon rice flour
- 100 ml milk warmed, semi-skimmed
- 100 g peas frozen
- thyme chopped, fresh leaves, handful
- salt sea salt
- black pepper sea salt
For the topping:
- 750 g sweet potato cut into chunks
- 1 tablespoon milk warmed, semi-skimmed
- salt sea salt
- black pepper sea salt
Instructions
- Heat the oven to 180C / 350F.
- Heat a large skillet with the olive oil over medium heat. Fold in chopped leek and mushrooms and cook until slightly soften, about 2-3 min. Add in the chicken breast chunks, and brown the meat for a further 2 min on both sides. Season with salt and pepper.
- Add in butter and frozen peas, and sprinkle the flour all over the mixture. Gently pour in the stock while mixing, then pour the milk in too. Add thyme leaves, lower the heat and simmer for about 10 min, until the sauce has thickened and reaches a creamy consistency. Season with salt and pepper to taste.
- While the sauce cooks, steam the sweet potato chunks for about 10 min, until soften. Transfer into a large bowl, and mash with a potato masher, slowing incorporating the milk in. Season with salt and pepper.
- When the chicken filling is cooked through, transfer to an ovenproof dish, top with the mash and ruffle with a fork.
- Bake the sweet potato and chicken cottage pie for 10 mins, until slightly browned and crunchy on top ( you may also put it under the grill to brown if you like).
- Serve nicely hot straight from the oven.
Notes
- Rice flour is used to keep the pie gluten-free; substitute with all-purpose flour if dietary restrictions do not apply.
- Steam sweet potatoes until soft before mashing for a smooth topping.
- Season both filling and topping carefully with salt and pepper to balance flavors before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 58g | 19% |
| Protein | 30g | 60% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 342mg | 14% |
| Potassium | 1337mg | 28% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 27268IU | 545% |
| Vitamin C | 19mg | 21% |
| Calcium | 120mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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