Chicken cottage pie

Sarah Graham
4 servings Prep: 10 mins, Cooking: 20 mins
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An even more nutritious meal with sweet potato.

By Food24 April 04 2014
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Ingredients (12)

5 sweet potatoes — large, peeled and cubed
1 onion — finely chopped
1 garlic — cloves, chopped
2 fresh thyme — or dried
1 fresh rosemary
400 g chicken mince
chicken breast fillets
1 tomatoes — peeled, chopped
1 chutney
1 - 2 Worcestershire sauce
salt and freshly ground black pepper — to taste
3/4 cup peas — frozen
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Method:

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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