Chicken Bacon and Leek Cottage Pie
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Prep Time
15 MINS
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Cook Time
1 HR
- KCals 403
- Carbs 39G
Ingredients
- 500 g chicken breast diced and visible fat and skin removed
- 150 g bacon medallions cut into strips
- 740 g potatoes washed, peeled and cut into quarters
- 1 large leek trimmed, washed and sliced
- 1 onion finely chopped
- 100 g low fat cream cheese
- 25 g low fat Cheddar cheese grated
- 2 tsp English mustard powder
- 1 chicken stock cube
- 325 ml boiling water
- 1 sprig fresh thyme leaves removed and chopped
- 10g fresh parsley chopped
- low calorie cooking spray
Instructions
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Pre-heat the oven to 200ºC
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Place the potatoes in a pan with enough water to cover, add a pinch of salt and bring to the boil. Cook for 15-20 minutes until they are soft. Spray a frying pan with low calorie cooking spray and fry the leeks and onions for 2-3 minutes, until soft.
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Add the chicken and bacon and cook for 5 minutes, then add mustard powder. Add the stock cube to the boiling water and add 300ml of the chicken stock to the pan. Bring to a simmer and cook for 10 minutes.
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Add 75g of the cream cheese and the thyme to the chicken. Stir until completely mixed, then transfer to the ovenproof dish.
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When potatoes are cooked, drain and leave for a few minutes then mash until smooth.
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Add 25g of cream cheese, parsley and the remainder of the chicken stock to the mashed potatoes and mix. Season to taste with salt and black pepper.
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Spoon the potato over the chicken mix and level using the back of a fork. Sprinkle with the grated cheese and cook in the oven for 25-30 minutes until golden brown.