Chicken & Vegetable Cottage Pie

Ingredients

Filling

• 2 tbsp olive oil
• 1 tbsp BlixSam Arm Maat
• 1 tsp BlixSam Pasta a la Sam
• 500 g chicken mince
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup frozen peas
• 1 cup sweetcorn kernels
• 250 g button mushrooms, sliced
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 500 ml chicken stock
• 2 tbsp cake flour
• 1 tsp black pepper
• Salt, to taste

Mash Topping

• 1 kg potatoes, peeled and cubed
• 50 g butter
• 125 ml milk
• 1 cup grated mature cheddar cheese
• Salt and black pepper, to taste

Method

1. Preheat the oven to 190°C.
2. Boil the potatoes until tender. Drain, then mash with the butter, milk and half the cheddar cheese. Season to taste.
3. Heat the olive oil in a large pan and bloom the BlixSam Arm Maat and BlixSam Pasta a la Sam for 30–60 seconds until fragrant.
4. Add the onion and garlic and sauté until softened.
5. Add the chicken mince and cook until lightly browned.
6. Stir in the carrots, mushrooms, peas and sweetcorn and cook for 5 minutes.
7. Add the tomato paste and Worcestershire sauce.
8. Sprinkle over the flour and stir well.
9. Gradually pour in the chicken stock while stirring until the sauce thickens.
10. Season with black pepper and salt if needed, then simmer for 5 minutes.
11. Spoon the filling into a greased ovenproof dish.
12. Spread the mashed potatoes evenly over the filling and roughen the surface with a fork.
13. Sprinkle with the remaining cheddar cheese.
14. Bake for 25–30 minutes, until golden brown and bubbling.
15. Allow to rest for 10 minutes before serving.

BlixSam Tip

Perfect With

• Garlic bread
• Steamed green beans
• Fresh garden salad
• Buttered peas
• Roasted vegetables

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