Easy
Chicken, Bacon and Leek Cottage Pie
4
Serves
30 minutes
Prep Time
30 minutes
Cook Time
Ingredients
Chicken, Bacon and Leek Cottage Pie
- 750g chicken thighs - cubed
- 4 rashers bacon - diced
- Garlic salt and freshly ground black pepper
- 1 tablespoon olive oil
- 50g butter
- 1 leek - white part only thinly sliced
- 1/4 cup flour
- 1 1/2 cups chicken stock
- 1/2 cup cream
Potato Topping
- 6 medium potatoes - peeled and cubed
- 1/4 cup parmesan cheese - grated
- 25g butter
- Milk
- 1/4 cup fresh parsley - finely chopped
Method
Chicken, Bacon and Leek Cottage Pie
- Toss the cubed chicken in some garlic salt and pepper.
- Heat a little oil in a large frying pan and sauté the chicken and bacon until well browned - set aside.
- To the same pan add the butter and melt. Add in the sliced leek and cook for several minutes without browning. Stir in the flour and cook for a further minute.
- Whisk in the stock and continue to whisk until the sauce thickens. Add in the cream and the chicken with any resting juices. Simmer for 3 minutes. Place the chicken mixture into a baking dish.
- Boil the cubed potatoes in salted boiling water until tender. Drain, add the butter and parmesan. Replace the lid and place back onto the stove top to steam for a couple of minutes.
- Mash the potatoes using as much milk as needed. Stir through the parsley and top the chicken with the potato.
- Preheat the oven to 180oC (160oc fan bake). Bake the cottage pie for 30 - 40 minutes or until golden brown.