Chicken Cottage Pie
Servings 4 people
Ingredients
- 400 g Manor Farm chicken mince
- 5 Large sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1 Finely chopped onion
- 1 Chopped bunch clove garlic
- 1/2 tsp Dried Thyme
- 1/2 tsp Dried rosemary
- 1 tin Chopped peeled tomatoes
- 1 tbsp Chutney
- 1-2 tbsp Worcestershire sauce
- Salt & Pepper to taste
- 115 g Peas
Instructions
- In a large pot of salted boiling water add the potatoes and cook for 15 minutes or until the potatoes can easily be pierced with a knife. Then remove the pot from the heat, drain, season with salt and pepper and mash the potatoes together with a small amount of olive oil and milk. Set these aside.
- Over a medium heat fry the onions with a tablespoon of olive oil. Cook these for about 2-3 minutes or until they have softened, add the garlic and herbs and then fry for another few minutes.
- Preheat your oven to 200 degrees Celsius, add the chicken to the onions and cook the chicken. This should take about 5 minutes.
- Next add the tomatoes, chutney, Worcestershire sauce and a pinch of salt & pepper. Allow this to simmer for 10 minutes.
- Remove this from the heat, check that it is sufficiently seasoned. Add in the peas and then pour the mixture into a medium-sized ovenproof dish.
- Top the chicken filling with the potato mash and add a sprinkling of cheese if you like. Bake this for about 10-15 minutes or until the mash is lightly golden.
