0 from 51 votes
Sweet Potato Chicken Cottage Pie
Sweet Potato Chicken Cottage Pie is a healthier take on a classic British comfort food—ready in just 30 minutes and packed with veggies!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4
Calories: 436 kcal
Course:
Main Course
Cuisine:
British
Ingredients
For the filling:
- 1 tablespoon extra virgin olive oil
- 400 g skinless chicken breast cut into chunks
- 150 g mushrooms chopped
- 1 leek finely sliced
- ½ tablespoon butter
- 250 ml chicken stock
- 1+½ tablespoon rice flour
- 100 ml semi-skimmed milk warmed
- 100 g frozen peas
- handful fresh thyme leaves chopped
- sea salt and pepper
For the topping:
- 750 g sweet potatoes cut into chunks
- 1 tablespoon semi-skimmed milk warmed
- sea salt and pepper
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.
Cup of Yum
Notes
- I used rice flour to make the pie gluten-free, you may of course use all purpose flour if you don't have any dietary restrictions.
Nutrition Information
Calories
436kcal
(22%)
Carbohydrates
58g
(19%)
Protein
30g
(60%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
72mg
(24%)
Sodium
342mg
(14%)
Potassium
1337mg
(38%)
Fiber
8g
(32%)
Sugar
13g
(26%)
Vitamin A
27268IU
(545%)
Vitamin C
19mg
(21%)
Calcium
120mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 436
% 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.