Chicken and mushroom cottage pie

Prep: 20 mins, Cooking: 1 hr 30 mins
Rate this recipe
Chicken, mushroom and leek cottage pie is a recipe well worth the effort.

By Food24 September 20 2013
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (21)

1 chicken — large
2 carrots — choped
1 celery stalks — chopped
3 bay leaves
12 black peppercorns
750 ml stock — chicken
50 g butter
500 g leeks — chopped
250 g brown mushrooms — chopped
2 ml dried tarragon
60 ml wine — dry white
3 flour — cake
125 ml cream — or milk
salt and freshly ground black pepper
Mash topping:
6 potatoes — large, peeled, cubed and boiled
15 ml butter
30 ml olive oil — truffle infused
125 ml cream
salt and freshly ground black pepper
60 ml parmesan cheese — grated
olive oil — truffle-infused
Tap for ingredients
Tap for ingredients

Method:

Place the chicken, carrot, celery, bay leaves and stock in a large pot and bring to the boil then gently simmer covered for +- 1 hour (until the meat falls off the bone).

Remove the chicken from stock and allow to cool.

Strain the stock from the veggies and keep 1 cup of stock for the sauce and freeze the rest (to use another time for soups etc.).

Shred the meat off the carcass and discard the bones and skin.

Preheat the oven to 180ºC.

In another large pot, sauté the leeks in the hot oil and butter until softened.

Add the mushrooms and tarragon, cook until fragrant and softened too.

Add the wine and cook until it has reduced to almost nothing.

Stir in the flour and mix well. Add the reserved stock and cream, cook gently until thickened (+- 10 minutes).

Add the shredded chicken to the thick sauce and mix until well combined. Season to taste.

Spoon chicken mixture into a large baking dish or individual dishes – remember to leave room for the mash topping.

Mash:

Mash the hot, drained potatoes with butter, truffle oil and cream until no lumps are evident.

Then whisk the mash vigorously to fluff it up.

Season to taste.

Spoon the mash onto the chicken mixture (You can pipe it too if you feel like being fancy), pressing it down slightly, you can use a fork to roughen the surface up a bit.

Sprinkle with grated parmesan and with a little truffle oil.

If using small individual dishes bake for +- 25 minutes.

If one large dish, bake for +- 35- 40 minutes or until golden and bubbling.

Serve:

Enjoy this dish with baby peas with lemony butter.

Recipe reprinted with permission of BitsOfCarey. To see more recipes, click here.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.