Chicken Cottage Pie, And The Book Hand In

17 04 2011

This was inspired by the ever-inspiring Alida Ryder  on her Simply Delicious Blog. Not only was she SA’s Food Blogger of the Year last year (in her first year of blogging) but I also consider her one of South Africa’s Queens of Speedy Suppers. I guess you go through a baptism of fire when you have twins as she does, and it’s the small minutes in your day that really count right?! Either way, I love stopping by Alida’s blog for quick fixes, and that’s also why I chose to feature her in my book. Just sharing the love. As you do. Thank me later.

PS There are no photos of the actual cooked pie, as, well, there were just no leftovers to speak of.

Serves 6 | Preparation time 15 minutes | Cooking time 20-25 minutes

Rob’s Rating 8/10

For the Chicken Filling
1-2 Tbsp olive oil
8 de-boned, skinless chicken breasts (preferable free-range), cubed
1 onion, chopped
10-12 leeks, chopped (leave out the dark green last third of each one)
2 cloves garlic, chopped
1 Tbsp fresh thyme leaves, or 1/3 Tbsp dried thyme
1/2 cup chicken stock
3 Tbsp natural yoghurt
2 Tbsp chutney
1 tsp cornflour, mixed in with 2 Tbsp cold water
About 6 courgettes, chopped
1/2 tin drained sweetcorn
Salt and pepper to taste

For the Sweet Potato Topping
4-5 medium sized sweet potatoes, peeled and roughly chopped
1 Tbsp butter
1/3 cup milk
1 cup grated cheese

For the Sweet Potato Topping
1. Half-fill a medium-sized pot with boiling kettle water on medium-high heat. Add in the potatoes and a good pinch of salt and leave to cook for 15-20 minutes, until the potatoes are soft and can be easily pierced with a knife. Drain, mash along with the butter and milk and set aside.

Meanwhile, for the Chicken Filling
1. Pre-heat your oven’s grill to highest setting.
In a medium-sized pot on medium-high heat 1 Tbsp olive oil and brown the chicken, stirring occasionally, until golden brown. Remove from the pot and set aside.

2. Add a little more olive oil and brown the onions for 3-4 minutes until they start to soften, then add the leeks, garlic, thyme and and cook for a further 3-4 minutes. Pour in the stock, simmer for a couple of minutes, then add the yoghurt, chutney, courgettes, sweetcorn and chicken and simmer for a further 2-3 minutes.

3. Add in the cornflour, stir, and simmer for 5 minutes then remove and transfer the mixture to a large shallow casserole dish. Top with the mashed sweet potato, sprinkle with the cheese and just before serving, grill until the cheese is golden, about 5 minutes.

Serving Ideas: With plump green peas and maybe a spicy chutney on the side.



One response

18 04 2011
mandy liddle

sounds delish but where is the bit about the book hand in?!

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