I use a quick way to prepare this pie, using store-bought Campbell's cream of chicken, thus minimum seasonings are needed..
Chicken Cottage Pie 鸡肉农舍派
400g chicken breast, cubed100g canned button mushrooms, rinsed, cubed100g cauliflower, cut into small florets80g broccoli, cut into small florets½ yellow onion (80g), chopped40g carrot, cubes1 canned cream of chicken2tbsp Olive oilA dash of peppersalt to taste
4 US Russet potatoes (~1.2kg)5tbsp milka dash of black peppersalt to taste
dried parsley flakes, for garnishing
1. Boil potatoes in boiling water until fork tender.2. Mash the potatoes with a fork, add in milk and season with salt and black pepper. Set aside.3. Heat up 2tbsp of Olive oil in a frying pan, sauté chopped onions till aroma. Add in chicken, stir and cook till chicken change color. Add in cream of chicken, mix well.4. Add in the cauliflower, broccoli, carrot and button mushrooms, cook for 1-2mins. Season with salt and pepper.5. Spoon cooked chicken in a baking dish.6. Spoon mashed potatoes over the chicken and rough the top with a fork. Sprinkle over dried parsley flakes.7. Bake in a pre-heated oven at 200C for 20mins, change to grill (top heat only), continue to bake for 10mins or until golden.
Recipe by, Sonia aka Nasi Lemak Lover
This post is linked to the event Little Thumbs Up (July Event:Potato) , organized by Zoe (Bake For Happy Kids) and Mui Mui (My Little Favourite DIY) , hosted by Jasline (Foodie Baker)