Chicken Cottage Pie

Name: Chicken Cottage Pie
Yield: 2
Ingredients: For the mash; 750g floury potatoes, peeled and chopped; 25g butter; salt; pepper; For the filling; 50g butter; 1 onion, peeled and finely chopped; 2 garlic cloves, finely chopped; 2 leeks, white part only, sliced; 2 celery stalks, sliced; 50g plain flour; 300ml chicken or vegetable stock; 1 bay leaf; 500g cooked cold chicken, cut into small pieces; 1tbsp flat-leaf parsley, chopped

Ingredients

For the mash
750g floury potatoes, peeled and chopped
25g butter
salt
pepper
For the filling
50g butter
1 onion, peeled and finely chopped
2 garlic cloves, finely chopped
2 leeks, white part only, sliced
2 celery stalks, sliced
50g plain flour
300ml chicken or vegetable stock
1 bay leaf
500g cooked cold chicken, cut into small pieces
1tbsp flat-leaf parsley, chopped

Method

Step 1

Preheat the oven to 180°C, 350°F, Gas 5.

Step 2

Cook the potatoes in boiling salted water until tender. Drain thoroughly, then mash with butter until completely smooth. Season and set aside.

Step 3

Melt the butter in a pan and add the onion, garlic, leeks and celery and cook for about five minutes until softened. Stir in the flour and cook out for two minutes, then pour in the stock, a little at a time, stirring constantly until all the stock is incorporated. Add the bay leaf and leave to simmer gently for 10 minutes, until the sauce is smooth and thick.

Step 4

Stir in the chicken and chopped parsley and season. Spoon the chicken mixture into the base of a baking dish, then top with a layer of mashed potatoes.Bake in the oven for 25-30 minutes until the cheese is golden and the sauce is bubbling. Ensure meat is cooked through with no pink showing before serving.

Done

Nutritional Information (Per Serving)

Per person 455g

Calories 348 kcal

Protein 16g

Fat 10g

Carbohydrates 39g

Vitamin A 314mcg

Vitamin C 32mcg