
I make Cottage Pie with many different ingredients but I always season it with Tomato. Today I cooked this creamy version. This is identical to my ‘Chicken Pot Pie’ but Pie Pastry is replaced with Mashed Potato. It’s a little different way to enjoy same ingredients. You can add other vegetables such as Broccoli and Cauliflower.
Makes
4 Servings
Ingredients
500g Chicken Fillets *I used Thigh Fillets
1 clove Garlic *finely chopped
1 Onion
1 stalk Celery *optional
1 Carrot
1 tablespoon Oil
*Note: You can add other vegetables such as Broccoli and Cauliflower.
20g Butter
2 tablespoons Plain Flour
1/2 cup Chicken Stock
1/2 cup Milk
Salt & Pepper
1/2 cup Peas *frozen is OK
1/2 cup Corn Kernels *frozen is OK
1/2 cup shredded Tasty Cheese (Cheddar) *OR Cheese of your choice
Mashed Potatoes
800g Potatoes *peeled & chopped
Salt for cooking
20g Butter
1/2 cup Milk
Method
- Cut all Vegetables into small pieces, and cut Chicken Fillets into bite-size pieces.
- Heat Oil in a large frying pan OR pot, cook Chicken and all Vegetables, except for Peas and Corn, until cooked. Vegetables don’t need to be absolutely soft.
- Add Butter, then add Flour, and stir to combine. Add Chicken Stock and Milk, stir until thickened, season with Salt and Pepper. Add Peas, Corn and shredded Cheese, and mix to combine. Set aside and cool.
- Meanwhile, cook Potatoes in a separate saucepan of salted water until tender. Drain well. Return to the saucepan and add Butter. Use a potato masher to mash until smooth. Add Milk and stir until well combined. Taste it and season with Salt and Pepper.
- Preheat the oven to 220℃. Spoon the mixture into a large baking dish. Cover with the Mashed Potato and use a fork to spread over and make a pattern.
- Bake in the preheated oven for 15-20 minutes or until mashed potato is slightly browned. Serve immediately.
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