Chicken and Mushroom

Cottage Pie

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Instructions

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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.

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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.

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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.

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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.

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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.

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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.

Tips for fussy eaters

Pan-fry mushrooms separately on a pan and serve as a side dish.

Pro tip

Prep the casserole in advance! Heat well in the oven before serving.

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

Cooking Time: 45 min

Cals 854 · Prot 59 · Carbs 81 · Fat 35

Ingredients

Number of people

Chicken sauce

Chicken mince 400 Grams
Spring onion 50 Grams
Garlic cloves 2 Pieces
Mushroom 250 Grams
Olive oil 2 Tbsp
Fresh thyme 10 Grams
All purpose flour 10 Grams
Full fat milk 200 ML
Cooking cream 100 ML
Chicken stock cube 1 Piece
Dried bay leaves 2 Pieces
Salt 1 Tsp
Black pepper 1 Tsp

Mash

Potatoes 600 Grams
Salted butter 20 Grams
Eggs 1 Piece
Salt 1 Tsp

To serve

Carrot 2 Pieces

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

Cooking Time: 45 min

Cals 854 · Prot 59 · Carbs 81 · Fat 35

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

Tips for fussy eaters

Pan-fry mushrooms separately on a pan and serve as a side dish.

Pro tip

Prep the casserole in advance! Heat well in the oven before serving.

Ingredients

Number of people

Chicken sauce

Chicken mince 400 Grams
Spring onion 50 Grams
Garlic cloves 2 Pieces
Mushroom 250 Grams
Olive oil 2 Tbsp
Fresh thyme 10 Grams
All purpose flour 10 Grams
Full fat milk 200 ML
Cooking cream 100 ML
Chicken stock cube 1 Piece
Dried bay leaves 2 Pieces
Salt 1 Tsp
Black pepper 1 Tsp

Mash

Potatoes 600 Grams
Salted butter 20 Grams
Eggs 1 Piece
Salt 1 Tsp

To serve

Carrot 2 Pieces
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