Chicken Cottage Pie …
Serves: 8
Ingredients …
  • 1 tablespoon olive oil
  • 1 ½ onions, finely diced
  • 3 cloves garlic, crushed
  • 2 large carrots, diced
  • 6 sticks celery, chopped
  • 2 zucchini, diced
  • 1kg chicken tenderloins, finely chopped
  • ½ cup tomato paste
  • 500ml chicken stock
  • 2 x 400g cans diced tomatoes
  • 1 x 400g can corn kernels
  • 1 tablespoon dried thyme
  • 1 cup frozen peas
  • Topping …
  • 3 cups roughly shredded cauliflower
  • 3 cups low fat milk
  • ¼ teaspoon nutmeg
  • 200g tub greek natural yoghurt (or other reduced-fat yoghurt)
  • 1 cup grated reduced fat cheese
  • 2 tablespoons cornflour
  • ¼ cup water
  • grated cheese, extra
  • breadcrumbs (rice crumbs)
Method …
  1. Preheat oven to 180C (fan-forced).
  2. Saute the onion and garlic in the oil for a couple of minutes.
  3. Add carrot, celery, zucchini and cook for 3 minutes. Add the chicken cooking until browned and then stir in the tomato paste. Add the chicken stock, canned tomatoes and thyme and simmer gently until most of the liquid has evaporated.
  4. Add the corn and peas and then spread the mixture between eight individual ramekins.
  5. To make the topping combine the cauliflower, milk and nutmeg in a saucepan and simmer gently over a low heat until cauliflower is just tender, be careful not to boil the mixture. Remove from heat and stir through the yoghurt and the cheese.
  6. Blend cornflour and water to make a thick paste and then slowly add to the cauliflower mixture until it thickens.
  7. Spoon the cauliflower topping over the chicken mixture in the ramekins, top with grated cheese and sprinkle with bread or rice crumbs.
  8. Bake for 20 – 25 minutes until golden brown on top.
Recipe by Mrs Organised at