Chicken cottage pie

Recipe from: 25 January 2011

Ingredients 17
Servings 1
Minutes 15 mins


Serving Change
  • 1
    large onion, finely chopped
  • 2
    garlic cloves, crushed
  • 3
    celery sticks, finely sliced
  • 1
    chicken sausage (squeezed out of casings) or Chicken Mince
  • 1
    tin cherry tomatoes or chopped tomatoes
  • 1
    tomato paste
  • 2
    bay leaves
  • salt & pepper to taste
  • handful fresh parsley, chopped
  • 200
    potatoes, peeled and roughly quartered
  • 300
    sweet potatoes, peeled and chopped into chunks
  • 300
    butternut, peeled and chopped into chunks
  • 2
  • 1
    warmed milk
  • 1
    mature cheddar, grated
  • 1/2
    nutmeg, grated
  • salt & pepper to taste


15 mins
Fill a large pot with water and place on high heat. Add the potatoes, sweet potato and butternut.
In a large saucepan, fry the onions, garlic and celery until soft and translucent.
Add the chicken and fry until the meat starts to brown.
Add the tomatoes, tomato paste, bay leaves and 1/2 cup water and turn down the heat.
Cover and allow to simmer for 10 minutes. Uncover and allow to simmer for 10 minutes.
When the vegetables are soft, drain and mash with the butter and milk.
(I used my handheld mixer which worked incredibly well to get rid of all the lumps and only took a minute)
Add the cheese and seasoning and mix through.
Spoon the chicken mixture into an oven-proof dish and top with the mashed vegetables.
I like to take a fork and make patterns on the mash but you can just dollop it on if you don’t feel too creative.
Place in a pre-heated (200°c) oven and cook for 10-15 minutes until the vegetable layer is slightly browned.
Remove from the oven and allow to rest for 5-10 minutes before serving.

Reprinted with permission of Simply Delicious.
To visit Simply Delicious’ blog, click here.


Read more on: poultry  |  bake  |  shallow-fry

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