Sweet Potato Chicken Cottage Pie is a healthier version of one of the most popular British comfort foods - Ready in 30 min and veggie-loaded!
As good as it is the traditional version, I've completely fallen in love with this healthier version.
Plus, it's awesomely gluten-free, in case you have dietary requirements you need to follow.
This heart-warming sweet potato cottage pie is super easy to put together.
It takes less than 30 minutes to make start to finish, and only requires a few simple ingredients such as:
- chicken breast
- sweet potato
- gluten-free flour
- vegetable stock
- fresh aromatic herbs
How to Make a Healthy Cottage Pie
Instead of using minced beef/lamb, I opted for lighter chicken breast bites, which add a great chunky texture to the mix (you can go for chicken mince too).
I used mushrooms and peas for the filling, however, feel free to use your favourite veggies. 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!
I added a creamy healthier white sauce into the filling, however, if you want to keep it more traditional, you can completely omit it.
For the lighten-up white sauce, I've opted for vegetable stock and just a tiny bit of milk (which you can omit completely if you want), instead of using just milk.
- Use turkey or chicken mince instead of chicken breast. Reduce the cooking time on the stove by 10 minutes.
- Add different veggies if you like: broccoli, corn, green beans, sweet potato chunks, they all work great.
What to serve it with
The best part about this classic comforting recipe is that it incorporates most of the typical items for a balanced meal into one dish!
The chicken, vegetables, and mashed sweet potatoes are combined to make a full-filling dish. With that said, I often like to add some extra veggies on the side, here are a few ideas:
- sauteed spinach/ broccoli/zucchini/pumpkin
- a simple colourful salad
- a comforting winter salad (this Winter Quinoa Salad with Brussels Sprouts, Pomegranate and Pecans is a family favorite!)
How to store and reheat
To store your leftovers, transfer them in an airtight container, and keep in the fridge for up to 2 days. Then transfer them into an oven-friendly dish, cover with foil and reheat in the oven until warmed through.
Alternatively, leave it in the pan and simply cover with foil and store in the fridge until needed- this makes reheating the dish so much easier.
Keep the pie covered with foil and warm it up in the oven for about 20 minutes, or until it’s heated all the way through.
This pie also freezes beautifully after baking it, simply transfer your leftovers in an airtight container and keep in the freezer up to 1 month.
More British Recipes To Try
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment and/or a rating below, and share a picture and tag @thepetitecook on Instagram! Reading your feedback and looking at your pictures always makes me smile *and super hungry*!
Sweet Potato Chicken Cottage Pie
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
- ½ tbsp homemade butter
- 250 ml chicken stock
- 1+½ tbsp rice flour
- 100 ml semi-skimmed fresh milk 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 fresh milk warmed
- sea salt and pepper
- 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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.