Update, Serving Recipe Cottage Pie Delicious Nutritious

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21 ingredients, 10 steps, cooking Cottage Pie

Good Evening all, now you get present recipe Cottage Pie with 21 ingredients and 10 steps. Next this is how to prepare, please pay attention carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 21 ingredients and 10 stages of easy cooking Cottage Pie.

Ingredients all Cottage Pie

1. You need : Fillings:.
2. Prepare 300 g : Chicken Thigh Skinless Boneless,.
3. Prepare 2 TBSP : Ras El Hanout,.
4. You need 1 TSP : Mushroom Powder,.
5. Prepare 2 TBSP : Peanut / Sunflower / Grapeseed / Canola Oil,.
6. You need 2 : Leeks White Parts Only Coarsely Sliced,.
7. You need : Carrots Thinly Sliced, 6 Preferably Non-GMO & Organic.
8. It’s Pinch : Sea Salt,.
9. You need Pinch : White Pepper,.
10. It’s 200 g : Shittake Mushrooms Blitz Finely In Food Processor,.
11. Prepare 3 Cloves : Garlic Finely Minced,.
12. Prepare 1 TBSP : Tomato Puree,.
13. Prepare 200 g : White Wine (I'm using Pinot),.
14. Prepare 500 g : Chicken Stock,.
15. Prepare 1 Handful : Tarragon Coarsely Sliced,.
16. You need : Mashed:.
17. It’s : Cauliflower Florets, 800g Adjust To Skillet Size.
18. Prepare 2 TBSP : Unsalted Butter,.
19. It’s 50 g : Chicken Stock,.
20. You need Pinch : Sea Salt,.
21. You need Pinch : White Pepper,.

If all cooking materials Cottage Pie it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Cottage Pie

1. Gizzi's original recipe: https://www.youtube.com/watch?v=upx6zhTV1iU
   
2. Prepare the fillings.

Dice chicken thigh to about 1/2 inch cubes.

Transfer into a shallow bowl.

Add in ras el hanout & mushroom powder.

Coat the chicken well with the spices and seasoning.

Cover with cling film and set aside in the fridge for 1 to 2 hrs.

1. You can prep the rest of the mise en place while the chicken is marinading.*

In a skillet over medium heat, add oil.

Once the oil is heated up, add in the chicken.

Give the chicken a good sear on all sides.

Remove the chicken and transfer it onto a plate.

1. Using the same skillet, add in leeks and carrots.

Deglaze, picking up all the nooks and crannies.

Season with salt & pepper.

Once the carrots are slightly softened, add in mushrooms, garlic, tomato puree and tarragon.

1. Saute until well combined.

Add in white wine and deglaze the skillet.

Add in the chicken and all the juices on the plate.

Lastly, add in the chicken stock.

Stir until well combined.

Turn the heat down to low and bring it up to a slow simmer.

1. Cover and cook until the liquid has reduced to 1/4.

Stir occasionally to prevent burning.

Taste & adjust for seasonings with salt & pepper.

Remove from heat.

While the fillings are cooking, prepare the mashed.

1. Preheat oven to 200 degrees celsius or 400 fahrenheit.

Blitz cauliflower florets finely in a food processor.

Transfer into a sauce pot over medium heat.

Add in butter and chicken stock.

Mix until well combined.

1. You can see that the cauliflower starts becoming like mashed potatoes.

Transfer this mixture back into the food processor.

Blitz until light, fluffy and smooth.

Taste & adjust for seasonings with salt & pepper.

Transfer onto the fillings.

1. Smooth out with a spatula.

You can go fancy and use a piping bag to create some artsy design.

I am just using a fork to create some sort of lines-design.

Wack into the oven and bake for 20 to 30 mins or until the mashed is browned.

Remove from oven, scoop portions onto serving plates and serve immediately.

1. For the detailed recipe video: https://www.instagram.com/tv/CMe9WCflpSR/
   
2. Finish and Enjoy.

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