Chicken and Mushroom

Name: Chicken and Mushroom Cottage Pie
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken mince; 50 Grams of Spring onion; 2 Pieces of Garlic cloves; 250 Grams of Mushroom; 2 Tbsp of Olive oil; 100 Grams of Fresh thyme; 10 Grams of Plain flour; 200 ML of Whole milk; 200 ML of Cooking cream; 1 Pieces of Chicken stock cube; 2 Pieces of Dried bay leaves; 1 Tsp of Salt; 1 Tsp of Black pepper; 600 Grams of Potatoes; 20 Grams of Butter; 1 Pieces of Organic Eggs; 1 Tsp of Salt; 2 Pieces of Carrot

Cottage Pie

Creamy chicken sauce underneath a hearty mash... yummy!

Cals 1019 · Prot 68 · Carbs 53 · Fat 61

Family Friendly

45 min

Creamy chicken sauce underneath a hearty mash... yummy!

Cals 1019 · Prot 68 · Carbs 53 · Fat 61

Family Friendly

Ingredients

Chicken sauce

Chicken mince

400 Grams

Spring onion

50 Grams

Garlic cloves

2 Pieces

Mushroom

250 Grams

Olive oil

2 Tbsp

Fresh thyme

100 Grams

Plain flour 10*11*

10 Grams

Whole milk 4*

200 ML

Cooking cream 4*

200 ML

Chicken stock cube 4*5*9*15*

1 Piece

Dried bay leaves

2 Pieces

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Mash

Potatoes

600 Grams

Butter 4*

20 Grams

Organic Eggs 5*

1 Piece

Salt

0.5 Tsp

To serve

Carrot

2 Pieces

Allergens

*10 Wheat, *11 Gluten, *4 Milk, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4247 / 1019
Fats (g)	60.6
of which saturated (g)	32.6
Carbohydrates (g)	53
of which sugars (g)	11.4
Fibers (g)	8.4
Proteins (g)	67.7
Salt (g)	3.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Chop the spring onions. Peel and crush the garlic. Clean and slice the mushrooms. Peel the potatoes and cut into bite-size cubes.

2 Boil potatoes

Cover the potatoes with water in a pot and bring to a boil. Boil for 15 min or until fully softened. Drain.

3 Make chicken sauce

Meanwhile, heat a pan over high heat with a drizzle of oil. Fry the chicken mince, mushrooms and spring onion for 6-8 min. Add crushed garlic and fresh thyme, cook for 2 min further.

4 Add and stew

Add all purpose flour and mix well. Slowly pour in the milk, stirring constantly. Add the cooking cream, crumbled chicken stock cube and dried bay leaves. Bring to a light bubble and let stew on the pan for about 5 min until slightly thickened. Season with salt and pepper to taste.

5 Make mash

Drain the boiled potatoes and mash well with potato masher. Add the remaining cream (adjust the amount to achieve a desired consistency) and salted butter. Stir to combine. Season the mash with salt to taste. Finally stir in the eggs.

6 Bake

Pour the chicken sauce into an oven casserole. Top with the mashed potatoes and, using a spatula, smooth the top, creating the odd ripple. Bake in the oven for 15-20 min until nicely browned on top. Serve with fresh carrot sticks.

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