Chicken, bacon and leek cottage pie
A comforting cottage pie, but not as you know it! Adding chicken and bacon brings a wonderful flavour, different from your typical pies. Serve with gravy and steamed veggies if you like, for an easy family dinner.
TIP IF YOU ARE NOT A FAN OF LEEKS, SLICED MUSHROOMS WOULD WORK WELL TOO
UNDER 450 CALS
YOU WILL NEED
740g potatoes, peeled and quartered
Low-calorie cooking spray
1 large leek, trimmed, washed and sliced
1 onion, peeled and finely chopped
500g diced chicken breast
100g unsmoked bacon medallions, cut into strips
2tsp English mustard powder
325ml chicken stock (1 very low-salt chicken stock cube dissolved in 325ml boiling water)
100g low-fat cream cheese
1 sprig of fresh thyme, leaves chopped
10g fresh parsley leaves, chopped
Sea salt and ground black pepper
25g reduced-fat Cheddar, grated
PREP TIME: 15 MINS
COOK TIME: 1 HOUR
SKILL LEVEL: EASY
CALS: 403 FAT: 7G
SAT FAT: 3.5G CARBS: 39G
HOW TO DO IT
1. Preheat the oven to 220°C/Gas mark 7.
2. Put the potatoes in a saucepan with enough water to cover, add a pinch of salt and bring to the boil. Cook for 15-20 mins until soft
3. Meanwhile, spray a frying pan with low-calorie cooking spray and place over a medium heat. Add leek and onion and fry for 2-3 mins until soft, then add chicken and bacon, and cook for 5 mins. Add mustard powder, then stir 300ml chicken stock into the pan. Bring to simmer and cook for 10 mins.
4. Add 75g cream cheese and thyme leaves, stir until well mixed, then transfer to a medium ovenproof dish.
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