Chicken Cottage Potato Pie

Serves: Four | Prep: 20 min | Cook: 50 min

Ingredients:

Chicken Cottage Potato Pie:
2 lbs potatoes, peeled and cubed
1/2 cup butter, room temperature
1 Tbsp olive oil
1 onion, chopped
1 carrot, finely chopped
1.5 lbs ground chicken
2 tsp fresh thyme, minced
1 tsp fresh rosemary, minced
1/2 tsp mustard powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
3 garlic cloves, minced
2 Tbsp worcestershire sauce
2 Tbsp flour
2 Tbsp tomato paste
1/2 cup white wine
1 1/2 cups chicken stock stock
1/2 cup frozen peas

Directions:
Start with boiling the potatoes. In a large pot add potatoes, cover with cold water. Add 3 tsp salt to the pot, bring to the boil, reduce heat slightly and cook until fork tender for about 20 minutes.

Preheat oven 350F/180C.

Heat oil in a skillet over medium high heat. Add onions and carrots and cook for 3-5 minutes, until soft. Add ground chicken, thyme, rosemary, onion powder, mustard powder, salt, and pepper. Add meat and cook for 6-8 minutes, stirring occasionally. Add worcestershire and garlic, stir and cook for 1 minute. Stir in tomato paste and flour. Add wine and cook until liquid evaporates slightly. Add stock and peas and bring to the boil, lower heat and simmer for 5 minutes, stirring occasionally.

Once the potatoes are done, drain, place back into the pot along with the butter and mash. Place mashed potatoes on top of the meat mixture, evenly. Rough up the potatoes with a fork to form peaks. Bake for 30 minutes, until browned and bubbling. Garnish with fresh thyme.

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