Chicken, bacon and leek cottage pie

Name: Chicken, bacon and leek cottage pie
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: European, British
Ingredients: 740g potatoes, peeled and quartered; low-calorie cooking spray; 1 large leek, trimmed, washed and sliced; 1 onion, peeled and finely chopped; 500g diced chicken breast; 100g unsmoked bacon medallions, cut into strips; 2 tsp English mustard powder; 325ml chicken stock; (1 very low-salt chicken stock cube dissolved in; 325ml boiling water); 100g low-fat cream cheese; 1 sprig of fresh thyme, leaves chopped 10g fresh parsley leaves, chopped; sea salt and freshly ground black pepper; 25g reduced-fat; Cheddar, grated

8 steps

Prep:15minCook:1h

A comforting cottage pie, but not as you know it! Adding the classic combo of chicken and bacon brings a wonderful flavour that's a little different to your typical pies. Serve with a glug of gravy and steamed veggies if you like, for an easy family dinner.

Updated at: Tue, 03 Dec 2024 10:30:09 GMT

Ingredients

4 servings

740gpotatoes

peeled and quartered

low-calorie cooking spray

1leek

large, trimmed, washed and sliced

1onion

peeled and finely chopped

500gdiced chicken breast

100gbacon medallions

unsmoked, cut into strips

2 tspenglish mustard powder

325mlchicken stock

1low-salt chicken stock cube

very, dissolved in

325mlwater

boiling

100glow-fat cream cheese

1 sprigfresh thyme

leaves chopped

10gfresh parsley leaves

chopped

sea salt

freshly ground black pepper

25greduced-fat

Cheddar grated

Instructions

Step 1

Preheat the oven to 220°C (fan 200°C/gas mark 7).

Step 2

Put the potatoes in a saucepan with enough water to cover, add a pinch of salt and bring to the boil. Cook for 15-20 minutes until soft.

Step 3

Meanwhile, spray a frying pan with low-calorie cooking spray and place over a medium heat. Add the leek and onion and fry for 2-3 minutes until soft, then add the chicken and bacon and cook for 5 minutes. Add the mustard powder, then stir 300ml of the chicken stock into the pan. Bring to a simmer and cook for 10 minutes.

Step 4

Add 75g of the cream cheese and all the thyme leaves to the chicken, stir until well mixed, then transfer to a medium ovenproof dish.

Step 5

When the potatoes are cooked, drain and leave for a few minutes to dry, then mash until smooth.

Step 6

Add the remaining 25g of the cream cheese, the chopped parsley and the remaining chicken stock to the mashed potatoes and mix. Season to taste with salt and pepper.

Step 7

Spoon the potato over the chicken mix and level it out using the back of a fork. Sprinkle with the grated cheese and cook in the preheated oven for 25-30 minutes until golden brown.

Step 8

Remove from the oven and serve.