My family loves fish pie and cottage pie, but the Gs eat both most weeks at nursery. I wanted something a bit different that didn’t need pastry.
Frankly, there’s not much that can’t be improved by the addition of mashed potato. So this takes all the best elements of a fish or cottage pie – meat cooked in a creamy sauce and clouds of mash on top – and adds more veg and tasty chicken thighs.
- 6 chicken thighs, cut into small chunks
- Half a cup of frozen peas
- Half a cup of sliced mushrooms
- 3 or 4 shallots, finely sliced
- About 50g butter
- 1/2 cup plain flour
- 500ml chicken stock
- 2 tbsp dijon mustard
- A decent glug of cream
- 3 medium sweet potatoes, plus butter to mash
What you do
- Peel, chop and boil the sweet potatoes until soft. Mash with plenty of butter and seasoning to taste and put to one side
- Using half the butter, brown the chicken pieces then set aside
- In the same pan, heat the rest of the butter then cook the shallots until soft. Stir in the flour and cook for another 2 minutes
- Off the heat, slowly whisk in the chicken stock. Return to the stove and bring to the boil
- Add in the cream and mustard, the chicken pieces and the vegetables and cook until the sauce thickens
- Pour the mix into a pie dish and cover with the sweet potato mash. Bake at 180C for 25 minutes.
I served this with green beans on the sides for me and Big G but the Gs just ate it as it came.
You can prep all of this in advance to make life easier – I made mine before we went to swimming in the morning then put in the oven for supper.
You can also freeze all the elements if you wanted to make double – just take the filling and mash out in the morning, let it defrost in the fridge all day then assemble half an hour before dinner.