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chicken cottage pie

why?

I wanted to prepare a dish that I could make the day before to serve at the luncheon to save me slogging over the kitchen and leaving me utterly exhausted on the day when my friends arrive. This dish also tastes better the next day after the chicken fillings are allowed to soak in the gravy at least over a day. I have made this dish so many times and it is something that my mom taught me that never fails to WOW my guests. Thanks mom!

failure?

I forgot that the gravy would be lessen with baking and being soaked up by the chicken and potato topping. So personally, I would have preferred the filling to have a wetter consistency.

success?

Never fails and I this dish is a keeper. Here's the recipe:

Chicken Cottage Pie (serves 10)

Ingredients

• 1 kg chicken breast, diced in bite size
  
• 2 cups of frozen vegetables
  
• 1 can of mushroom soup
  
• 1 can of button mushroom, sliced
  
• 3 tbs of mixed herbs
  
• 2 medium white onions, finely sliced
  
• 20 cloves of garlic, chopped
  
• salt and pepper to taste
  
• 10 US potatoes, peeled and cut into half
  
• 300g of butter
  
• 1 cup of full cream milk
  

Method

1. Fry the onions and garlic in some butter till fragrant.
2. Add in some pepper and mixed herbs.
3. Add in the chicken and fry till slightly browned.
4. Add in the mushrooms and frozen vegetables.
5. Mix the canned mushroom soup with 1 can full of water and 1/2 can full of milk, and pour in.
6. Bring to a boil then simmer for 15 min.
7. Spoon the fillings into the baking pan for your pie.
8. In a pot of boiling water, add a pinch of salt and the potatoes.
9. Once the potatoes are cooked, drain off the water.
10. Mash the potatoes with a fork and add the butter.
11. Add in milk 1 tablespoon at a time till smooth consistency is achieved.

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