Creamy Chicken Cottage Pie with Parmesan Pumpkin Mash

Anna Van Dyken - Feed Me Healthy
3 from 2 votes
Adjust Serving 4
P-Points 3


  • 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


  • 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.


4 GENEROUS serves at 3
WW Smart Points
6 Smaller serves at 2
WW smart points
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna

Discover more from Feed Me Healthy with Anna Van Dyken

Subscribe now to keep reading and get access to the full archive.

Continue reading