This Sweet Potato Chicken Cottage Pie is a super easy healthy take on one of the most popular British comfort foods – Ready in 30 min, gluten-free and packed with extra veggies!
Shepherd’s pie or cottage pie is a meat pie topped with a crust of mashed potato. As good as it is the traditional version, I’ve completely fallen in love with this Sweet Potato Chicken Cottage Pie awesome alternative.
Plus, it’s awesomely gluten-free, in case you have dietary requirements you need to follow.
This heart-warming Sweet Potato Chicken Cottage Pie is super easy to put together.
It takes less than 30 min to make start to finish, and only requires few simple ingredients such as:
chicken breast
sweet potato
leek
mushrooms
peas
gluten-free flour
milk
vegetable stock
fresh aromatic herbs
Instead of using minced beef/lamb, I opted for chicken breast bites, to add some chunky texture to the mix (you can go for chicken mince too).
You may use your favourite veggies for the filling. Don’t like mushrooms & peas?
Opt for broccoli, carrots, green beans, or all three.
Don’t fancy leeks? Switch for onions or shallots. Just use as many veggies as you like – the sky is the limit!
To make things lighter and healthier, I usually go for a little homemade butter and a glug of olive oil.
I’ve also switched the heavy cream traditionally used for the white sauce, with vegetable stock and a2Milk semi-skimmed milk.
Perfect all winter-long, dig into a deliciously creamy white sauce, with juicy succulent chicken topped with a fluffly sweet potato mash – This Sweet Potato Chicken Cottage Pie is comfort food at its best!
Did you make this recipe?
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Sweet Potato Chicken Cottage Pie
Ingredients
For the filling:
- a glug of extra virgin olive oil
- 400 g skinless chicken breast cut into chunks
- 150 gr fresh mushrooms chopped
- 1 leek finely sliced
- 1/2 tbsp homemade butter
- 150 ml chicken stock
- 1+1/2 tbsp rice flour
- 200 ml semi-skimmed a2milk warmed
- 100 gr frozen peas
- handful fresh thyme leaves chopped
- sea salt and pepper
For the topping:
- 750 g sweet potatoes cut into chunks
- 1 tbsp semi-skimmed a2milk warmed
- sea salt and pepper
Instructions
- Heat the oven to 180C / 350F.
- Heat a large skillet with the olive oil over medium heat. Fold in chopped leek and mushrooms and cook until slightly soften, about 2-3 min. Add in the chicken breast chunks, and brown the meat for a further 2 min on both sides. Season with salt and pepper.
- Add in butter and frozen peas, and sprinkle the flour all over the mixture. Gently pour in the stock while mixing, then pour the milk in too. Add thyme leaves, lower the heat and simmer for about 10 min, until the sauce has thickened and reaches a creamy consistency. Season with salt and pepper to taste.
- While the sauce cooks, steam the sweet potato chunks for about 10 min, until soften. Transfer into a large bowl, and mash with a potato masher, slowing incorporating the milk in. Season with salt and pepper.
- When the chicken filling is cooked through, transfer to an ovenproof dish, top with the mash and ruffle with a fork.
- Bake the sweet potato and chicken cottage pie for 10 mins, until slightly browned and crunchy on top ( you may also put it under the grill to brown if you like).
- Serve nicely hot straight from the oven.
Notes
This post is sponsored by a2Milk. I am a huge fan of this brand and I’m really proud to collaborate with their team. I use a2Milk regularly and I can’t recommend it enough. Thank you for supporting the brands that support The Petite Cook!