Sweet Potato Chicken Cottage Pie
Servings: 4
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!
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Ingredients
For the filling:
- a glug of extra virgin olive oil
- 400 g skinless chicken breast cut into chunks
- 150 g fresh mushrooms chopped
- 1 leek finely sliced
- ½ tablespoon homemade butter
- 250 ml chicken stock
- 1+½ tablespoon rice flour
- 100 ml semi-skimmed fresh milk warmed
- 100 g frozen peas
- handful fresh thyme leaves chopped
- sea salt and pepper
For the topping:
- 750 g sweet potatoes cut into chunks
- 1 tablespoon semi-skimmed fresh milk 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
I used rice flour to make the pie gluten-free, you may of course use all purpose flour if you don't have any dietary restrictions.