Chicken cottage pie

Chicken cottage pie

By
From
Tiffiny's Lighten Up Cookbook
Serves
6
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1/2 brown onion, finely diced
1 garlic clove, minced
1 carrot, diced
1 zucchini, diced
500g chicken breast, minced
1 tablespoon tomato paste
300ml chicken stock
400g tinned chopped tomatoes
2 sprigs thyme
1/2 cup frozen peas

Topping

Quantity Ingredient
1 cup cauliflower, roughly shredded
1/2 cup low-fat milk
pinch nutmeg
2 tablespoons reduced-fat yoghurt
1/4 cup parmesan, grated
1/4 cup reduced-fat mozzarella, grated

Method

  1. Preheat oven to 180°C.
  2. Sauté the onion and garlic in the oil over a medium heat for 2–3 minutes, until translucent. Add the carrot and zucchini and cook for 4 minutes. Add the chicken mince and cook until browned all over. Stir in the tomato paste and cook for a further 2 minutes. Add the stock, tomatoes, thyme and peas, and simmer until most of the liquid has evaporated.
  3. Pour the mixture into six individual 250 ml ramekins or a 2-litre ovenproof dish.
  4. To make the topping, combine the cauliflower, milk and nutmeg in a saucepan over medium heat. Simmer for 5 minutes until the cauliflower is soft, being careful not to boil the mixture. Remove from the heat and stir through the yoghurt and cheeses.
  5. Spoon the cauliflower topping over the chicken mixture and bake for 15–20 minutes (30–40 minutes for a 2-litre dish), until golden and bubbling. Serve hot.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
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