Chicken cottage pie

Recipe from: 06 February 2013
chicken cottage pie

Ingredients 13
Servings 1
Minutes 00:10


Serving Change
  • 5
    large sweet potatoes - peeled and roughly cubed
  • 1
    olive oil
  • 1
    onion - finely chopped
  • 1
    clove garlic - chopped
  • 2
    sprigs fresh thyme or 1/2 tsp dried thyme
  • 1
    sprig fresh rosemary or 1/2 tsp dried rosemary
  • 400
    chicken mince - or mince chicken
  • breasts in a food processor
  • 1
    chopped peeled tomatoes
  • 1
  • 1 - 2
    Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • 3/4
    frozen peas


Add the potatoes to a large pot of salted boiling water and cook for 15 minutes, or until they can be easily pierced with a knife. Remove from the heat, drain, season with salt and pepper and mash together with a little olive oil and milk -  to loosen if necessary. Set aside.

Meanwhile, fry the onions over medium heat with 1 Tbsp olive oil. Cook for 2-3 minutes until softened then add the garlic and herbs and fry for another minute.

At this stage preheat oven to 200°C.

Add in the chicken to the onions and cook until just cooked through, about 4 minutes.

Add in the tomatoes, chutney, Worcestershire sauce and a pinch of salt and pepper, and leave to simmer for a further 10 minutes.

Remove from the heat, check the seasoning, add in the frozen peas and pour into a medium-sized ovenproof dish.

Top the chicken filling with the potato mash, and a sprinkling of cheese if you like, then bake for 10-15 minutes or until the mash topping is lightly golden.

Reprinted with permission of Sarah Graham. To see more recipes, click here.


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