Chicken cottage pie (variation of chef Meg's cottage pie)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 429.1
  • Total Fat: 3.9 g
  • Cholesterol: 120.6 mg
  • Sodium: 870.3 mg
  • Total Carbs: 63.5 g
  • Dietary Fiber: 9.5 g
  • Protein: 36.8 g

View full nutritional breakdown of Chicken cottage pie (variation of chef Meg's cottage pie) calories by ingredient
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I made a few changes to Chef Meg's cottage pie.... I made a few changes to Chef Meg's cottage pie....
Number of Servings: 4


    Potato Topping
    3 russet potatoes, peeled & diced
    1/4 tsp salt
    1 egg yolk

    2 chicken breasts, diced
    1 cup celery
    1/2 tsp black pepper
    1/2 tsp ground thyme
    1 tsp chili powder
    1 cup carrots, shredded
    1 cup frozen corn
    1/2 cup frozen green beans
    2 TBS tomato paste
    1/2 cup chicken or vegetable stock


Preheat oven to 375 degrees Fahrenheit

Place potatoes in saucepan cover with cold water. Boil for 10 - 12 minutes until potatoes are soft.

While spuds cook, prepare filling. Saute celery and chicken together until chicken is done. Add carrots, beans, spices and tomato paste. Stir to combine and simmer for several minutes. Add vegetable stock, and corn, stir. Place filling in casserole dish and set aside.

Drain potatoes and mash well. Add egg yolk and salt. Spread potatoes on top of meat mixture. Bake 10 - 15 minutes until potatoes are browned.

Serves 4

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user MNJONES2.

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