Name: Creamy Chicken Cottage Pie with Parmesan Pumpkin Mash
Ingredients: 1 kg Chicken Breast Mince; 1 leek finely sliced; 2 1/2 cups frozen mixed veg (carrots, corn, peas); 4 cloves garlic grated; 2 Tbls fresh thyme; 2 tbls fresh parsley; 2 Tbls djon mustard; 2 Tbls Worcestershire sauce; 50 ml Philadelphia cream for cooking; Salt/Pepper; 1/4 cup grated Parmesan cheese; 700 gms COOKED steamed pumpkin

Creamy Chicken Cottage Pie with Parmesan Pumpkin Mash

Anna Van Dyken - Feed Me Healthy

3 from 2 votes

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P-Points 3

Ingredients

1 kg Chicken Breast Mince
1 leek finely sliced
2 1/2 cups frozen mixed veg carrots, corn, peas
4 cloves garlic grated
2 Tbls fresh thyme
2 tbls fresh parsley
2 Tbls djon mustard
2 Tbls Worcestershire sauce
50 ml Philadelphia cream for cooking
Salt/Pepper
1/4 cup grated Parmesan cheese
700 gms COOKED steamed pumpkin

Instructions

Spray a non stick pan with oil spray (if needed), over a medium heat, add leek and cook until softened, add chicken mince, garlic salt & Pepper, and break up lumps whilst cooking.
Once the mince has cooked, add mixed veg, parsley, thyme, Worcestershire, mustard & cream, stir through for 3-4 minutes and switch off heat.
Transfer mixture into a 2.6lt Pyrex dish.
Mash the cooked pumpkin and add Parmesan cheese, reserve 2 tsp for the top.
Spread the pumpkin Parmesan mash over the chicken mixture, sprinkle with extra cheese and more fresh parsley (optional).
Bake in a 200c oven for 15-20 mins (if mix is warm) or 30 - 40 mins until piping hot if it’s been in the fridge.

Notes

4 GENEROUS serves at 3
WW Smart Points
OR
6 Smaller serves at 2
WW smart points

Creamy Chicken Cottage Pie With Parmesan Pumpkin Mash.