Comforting Chicken Cottage Pie — hearty, creamy and perfect for family dinners!

– Minced chicken 500g 🍗

– Potatoes 800g 🥔

– Onion 1 large 🧅

– Carrots 2 medium 🥕

– Garlic 2 cloves 🧄

– Frozen peas 150g 🟢

– Butter 50g 🧈

– Milk 100ml 🥛

– Olive oil 2 tbsp 🫒

– Plain flour 1 tbsp 🌾

– Tomato paste 2 tbsp 🍅

– Chicken stock 300ml 🥣

– Worcestershire sauce 1 tbsp 🍶

– Dried thyme 1 tsp 🌿

– Salt 1 tsp 🧂

– Black pepper 1/2 tsp 🌶️

1 Preheat the oven to 200°C.

2 Peel and chop the potatoes, then boil until tender (15–20 minutes).

3 Heat olive oil in a pan and sauté chopped onion, grated carrot and garlic until soft.

4 Add minced chicken and cook until browned.

5 Stir in flour, tomato paste, dried thyme, Worcestershire sauce and chicken stock; simmer until the mixture thickens.

6 Add peas, season with salt and black pepper, then remove from heat.

7 Drain and mash the potatoes with butter and milk until smooth; adjust seasoning to taste.

8 Spread the chicken filling into a baking dish and top evenly with the mashed potato.

9 Brush the potato top with a little butter and bake for 20–25 minutes until golden.

10 Let rest for 5 minutes before serving.