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Chicken cottage pie
Chicken cottage pie
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Cheesy potato topped chicken cacciatore pie with peas and parsley is a comforting favorite.
Ingredients:
  • 4 (about 1.4kg) large Red Delight (see note) potatoes, peeled, coarsely chopped
  • 20g butter
  • 100ml thickened cream
  • 230g (1 1/2 cups) frozen peas
  • 20.00 ml chopped fresh continental parsley
  • 40.00 ml grated parmesan
  • Mixed salad leaves, to serve
  • 60ml (1/4 cup) olive oil
  • 1.7kg chicken thigh fillets, cut into 4cm pieces
  • 3 red onions, halved, thinly sliced
  • 6 garlic cloves, finely chopped
  • 2 x 700g btls Home Brand Chunky Pasta Sauce
  • 500ml (2 cups) white wine
  • 40.00 ml capers, coarsely chopped
  • 20.00 ml dried oregano leaves
  • 200g button mushrooms, thinly sliced
Instructions:
  • Heat oil in a large saucepan over medium-high heat. Brown chicken, onion, and garlic for 10 minutes. Season with salt and pepper, then add pasta sauce, wine, capers, and oregano. Simmer for 40 minutes until sauce thickens. Stir in mushrooms and cook for 5 minutes until tender. Serve half and freeze the rest.
  • Preheat the oven to 220°C. Boil the potato until tender, then drain and mash with butter until smooth. Add cream and continue to mash until silky. Season generously with salt and pepper.
  • In a bowl, mix together chicken cacciatore, peas, and parsley. Transfer the mixture to a 6cm-deep, 20cm pie dish. Spread mashed potato over the top and use a fork to create small peaks. Sprinkle with parmesan and bake for 30 minutes until golden. Serve with salad leaves.

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