Ingredients:

  • 2 tbsp (30ml) olive oil
  • 1 large onion, chopped (approx. 1 cup/150g)
  • 2 carrots, peeled and diced (approx. 1 cup/130g)
  • 2 celery stalks, diced (approx. 1 cup/100g)
  • 2 cloves garlic, minced (approx. 2 tsp/6g)
  • 1 lb (450g) cooked chicken, shredded (rotisserie chicken works great!)
  • 1 cup (240ml) chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (30g) all-purpose flour
  • 1 cup (150g) frozen peas
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and freshly ground black pepper to taste
  • 2.5 lbs (1.1kg) Yukon Gold potatoes, peeled and quartered
  • 1/2 cup (120ml) milk
  • 4 tbsp (56g) unsalted butter
  • Salt and freshly ground black pepper to taste
  • Optional: 1/4 cup (60g) grated cheddar cheese (for topping)

Instructions:

  1. Peel, quarter, and boil the potatoes until fork-tender. Drain well.
  2. Mash the cooked potatoes with milk, butter, salt, and pepper until smooth and creamy. Set aside.
  3. Heat olive oil in a large skillet. Add onion, carrots, and celery and sauté until softened. Stir in garlic and cook until fragrant.
  4. In a separate small bowl, whisk together chicken broth, flour, and heavy cream.
  5. Add shredded chicken, the sauce, thyme, and rosemary to the skillet. Stir well and simmer until the sauce thickens. Stir in the frozen peas. Season with salt and pepper.
  6. Pour the chicken filling into the baking dish. Spread the mashed potatoes evenly over the filling.
  7. If using, sprinkle the mashed potatoes with grated cheddar cheese. Bake in a preheated oven at 375°F (190°C) until the topping is golden brown and the filling is bubbly.
  8. Let the chicken cottage pie cool for a few minutes before serving.