This creamy Chicken Cottage Pie is topped with a creamy crust of mashed potatoes and pumpkin. It’s an easy and convenient dish which can be made a day ahead.
Cottage Pie is usually made with beef but the other day I wanted to try it with minced chicken, fresh herbs straight from our garden, leeks and mushrooms.
If you’ve been following me you know my recipes are dairy free and wheat free, and this one is no different. But I can assure you that you won’t be disappointed with the full, rich flavour of the filling.
When I was making this Chicken Cottage Pie I decided to add curry powder at the last minute and you’ll really enjoy the final result.
I also added some dry mustard to the mashed potato / pumpkin topping which spiced it up no end!
If you’re following a Paleo diet and enjoy eating pies, cooking cottage pies are a great alternative. Instead of a puff pastry topping you can use mashed potatoes/pumpkin or even mashed cauliflower for an even healthier alternative. I’ve used tapioca flour to thicken the sauce and used almond milk in this recipe.
When you’re cooking, using fresh herbs makes all the difference. You can use any of your favourites. I used a combination of rosemary, thyme and marjoram. Don’t be afraid to use a good handful. I used 2 tablespoons to ensure that the pie is infused with a rich herbal flavour.
As with any pie recipe you can use leftover chicken or even buy a BBQ’d chicken on your way home, which would speed up the cooking time!
and if you’re looking for a pie with a puff pastry topping, take a look at my Creamy Curry Chicken Pie recipe.
So let’s get cooking!
This creamy Chicken Cottage Pie is topped with a creamy crust of mashed potatoes and pumpkin. It's quick & easy to make. Gluten & Dairy Free, Paleo friendly TOPPING: To make the potato and pumpkin topping: Peel and cut the potato and pumpkin into small cubes. Place in a steamer and cook until soft. Drain in a colander. Place 2 tablespoons of extra virgin olive oil in the saucepan, return the potato and pumpkin to the pan and mash. Keep mashing until smooth, then add in the almond milk, dry mustard, 1 teaspoon of freshly chopped herbs and season with salt and pepper. Mix well with a wooden spoon until smooth and creamy. Set aside for later. If you see that the mash is too dry, depending on the potatoes, add a little more almond milk. PIE FILLING: Heat oil in a shallow pan, add the chicken, cook and stir constantly until well browned. Cook on medium to high heat so that the chicken browns well. Place in a dish and set aside. (This is to avoid over cooking the chicken) In the same shallow pan, add peeled and finely sliced leeks, sliced mushrooms and chopped bacon. Sauté until the leeks are tender. Add the freshly chopped mixed herbs, salt & pepper, mix well. Add the tapioca flour and curry, stirring well for 1-2 minutes. Gradually stir in the almond milk, and keep stirring until the sauce boils and thickens. Add the cooked minced chicken and mix well until combined. Take off heat and allow to cool slightly. Place the chicken mixture into a baking pie dish and spread out evenly. Spoon mashed potato and pumpkin evenly over the top of the chicken and smooth over with the back of a spoon. Or you can make a swirly pattern with a fork if you like. Brush top with beaten egg yolk Bake for about 20-25 minutes in a moderate oven (180°C/350°F) until golden.CHICKEN COTTAGE PIE
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