Creamy 'chicken' cottage pie
This is an absolute fail safe dinner in our house: everyone will eat it without complaint on any night of the week. If that’s not a winner, I don’t know what is. I’m not a massive fan of the days getting cooler, as I’m more of a summer person, but if there’s one thing I do like is a pie so that’s one reason to be happy about autumn. I made a Quorn fillet version last night, but you could easily switch for chicken if you prefer as the method would be exactly the same. You could also change the vegetables if there are others you like better too: mushrooms, squash, spinach, onion, swede, celeriac.
For a vegan option, use dairy free spread instead of butter and plant milk rather than milk. Oatly would work well as it is quite creamy.
Let me know if you make it!
Ingredients
Serves 4 generously, 5 decent portions, or 6 with extra roasties!
Mash
1.5kg potatoes, peeled, chopped & boiled
75g unsalted butter
¼ tsp table salt
5 tbsp milk
Topping
10g parmesan, finely grated
50g mature cheddar, grated
Filling
30g butter
Drizzle of rapeseed oil
6 Quorn fillets, 1.5cm slices or/ 4 chicken breasts, diced
300g / 3 carrots, sliced
250g / 2 leeks, chopped in half and sliced
3 tbsp flour
650ml semi skimmed milk
1/2 vegetable stock cube
3/4 tsp sea salt
1 tsp mustard, optional
Method
First make the mash: drain the potatoes well and then add the butter, mash well and then loosen with the milk. Set aside with the lid on.
Heat a good lug of rapeseed oil in a large pan and add the Quorn or chicken. Allow to sizzle and brown for about 2-3 minutes on each side. Don’t overcook as both Quorn or chicken will become very dry. Remove and set aside in a bowl.
Then add a drizzle of rapeseed oil and half the butter to the pan, heat through and add the carrots and leeks. Cook on low for about 15 minutes until soft, but not browned.
Preheat the oven to 180ºc.
Next add the remaining butter to the vegetables, melt and then spoon in the flour. Stir well to coat the vegetables and begin to slowly add the milk about 100ml at a time. Once all the milk has been mixed in add the Quorn or chicken, stock cube and mustard if you’re using it. Cook on low for a further 15 minutes and then add the salt and a good grind of black pepper.
When the filling is ready, assemble by pouring it into a large ceramic dish (I used 21 x 27cm, but you could probably go to 25 x 30 ish). Next top with mash and sprinkle over the two cheeses evenly.
Place in the oven for 20 minutes until warmed right through and crispy on top.
Serve with buttered green veggies.
Tip
Red potatoes make the creamiest mash if you can get hold of them, I like to use Desiree, but if you cant find them then white are fine.
Make the mash a few hours ahead if you want to save time later. You’ll need to warm it through before putting the pie together though, as your filling will already be hot and the two elements won’t cook evenly in the oven if they’re not the same temperature. To do this I just gently warm the mash in the pan, stirring regularly, but you can transfer to a bowl and microwave if you prefer.