Chicken, bacon and leek cottage pie recipe


  • 1 tbsp olive oil
  • 500g chicken thigh fillets, chopped into bite-sized chunks
  • 100g lardons
  • 2 leeks, sliced
  • 1 tbsp plain flour
  • 250ml chicken stock
  • 2 tbsp low-fat crème fraîche or double cream
  • 1 x 800g pack fresh mash
  • handful fresh parsley, chopped
  • 50g Cheddar, grated, plus extra to sprinkle on top


  • Heat the oil during a giant cooking pan or shallow casserole. Add the chicken and lardons and cook till golden. Add the leeks and cook for 2-3 minutes, till softened. Scatter over the flour and stir till absorbed.
  • bit by bit pour within the stock then cook for five minutes, or till the chicken is fried through with no pink meat showing and therefore the sauce has thickened. heat up the grill to its highest setting. Stir the crème fraîche or cream into the chicken mixture and season well. fastidiously pour the mixture into an oversized baking dish.
  • Heat the spud following the pack directions, then stir within the parsley and cheese. Spoon it equally over the chicken mixture, then high with a bit further cheese. Grill till the topping is golden and crisp. Serve.


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