Veggie & chicken cottage pie
Prep 20 mins | Cook 45 mins | Serves 4
1 kg Desiree potatoes, peeled and chopped
2 tbs butter
2 tbs olive oil
1 brown onion, finely chopped
2 carrots, peeled and chopped
2 celery stalks, finely chopped
750g chicken mince
1½ tbs plain flour
1½ cups chicken stock
½ cup flat-leaf parsley leaves, chopped + extra to serve
1 cup reduced-fat grated cheddar cheese
Step 1 Preheat oven to 200°C/180°C fan-forced. Place potatoes into a large saucepan, cover with water and bring to the boil over high heat. Reduce heat and gently boil for 10-12 minutes until tender. Drain. Return to the pan and stir for a few seconds over low heat until very dry. Remove from heat. Add butter and mash and smooth. Set aside.
Step 2 Heat oil in a large frying pan over medium heat. Add onion, carrots and celery and cook, stirring often, for 4-5 minutes until softening. Increase heat to high, add chicken and cook, stirring until it is white. Sprinkle chicken with flour and cook, stirring, for 1 minute.
Step 3 Stir in stock and parsley. Cover and bring to the boil over medium-high heat. Reduce heat and simmer for 3-4 minutes until slightly thickened. Season with salt and pepper to taste.
Step 4 Spoon mixture into a greased 6-cup ovenproof dish. Spoon potato mash evenly over mixture. Sprinkle with cheese and bake for 20-25 minutes until potato is golden. Stand for a few minutes and serve.
Good for you ... Celery
A source of vitamin C, one of the vitamins that contributes to a healthy immune system.
Provides potassium, which may help balance the effects of sodium from salt.
The distinctive fresh smell of celery comes from compounds called phthalides.