Chicken Cottage Pie

 I had some rotisserie chicken leftover from yesterday, so I decided to make a Chicken Cottage Pie with it.

Ingredients:

Topping:

• 2 cups mashed potatoes
  (from instant potratoes:
• 1 1/3 cups water
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/3 cup milk
• 1 1/3 cup instant potatoes
  
  
  
• 100g mild cheese, grated
   

Filling:

• 50g butter
• 1 onion, peeled and finely chopped (about 1 cup, diced)
• 2 garlic cloves, finely chopped (1/2 teaspoon granulated)
• 1 cup mushrooms, washed, and diced
• 3/4 cup carrots, diced
• 2 celery stalks, sliced (I used 1/2 a bell pepper instead)
• 3 tablespoons all purpose flour
• 1 can (14.5 ounces) chicken stock
• 1 tsp dry parsley
• 1/2 teaspoon paprika
• 1/2 teaspoon sage
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 300g cooked cold chicken, cut into small pieces
  
  

 

Instructions:

1. Preheat the oven to 350°F.
2. Make up the mashed potatoes.
3. Melt the butter in a pan and add the onion, garlic, celery and cook for about five minutes until softened. (I cooked the carrots in the microwave to soften)
4. Stir in the flour and cook out for two minutes, then pour in the stock, a little at a time, stirring constantly until all the stock is incorporated.
5. Stir in the spices, adjust salt/pepper as needed.
6. Let simmer gently for 10 minutes or so while you cut up the chicken
7. Dice chicken, stir in the sauce. 
8. Spoon the chicken mixture into the base of a deep 9" pie plate, then sprinkle about 1//2 of the cheese over it.
9. Top with a layer of mashed potatoes. 
10. Sprinkle the rest of the cheese over the potatoes.
11. Bake in the oven for 25-30 minutes until the cheese is golden and the sauce is bubbling.
    
    

 

Carole's Notes:

We liked this - Doug had seconds!

The recipe is adapted from several ideas on the Internet.