Protein Swap | Spring Cottage Pie with Pulled Chicken Breasts
Green Beans & Peas
Cooking time
30 minutes
Servings
2/4
Calories
860 /serving
Dig in to the top layer, and you’ll find spring green below the surface. For a spin on the more common mash, try this nifty technique: the spuds are sliced, quickly boiled until toothsome, then layered and baked with butter until golden delicious. For the pie filling, shreds of seared chicken breasts tumble into a creamy sauce with sautéed green beans and peas. The hardest part is letting it sit for a few minutes before serving!
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 450g Potatoes
- 200g Green beans
- 1 Shallot (or onion)
- 20g All-purpose flour
- 150g Green peas
- 30ml Vegetable demi-glace
- 45ml Heavy cream
- 5g Herby Sidekick spices (thyme, parsley, mustard, salt)
Contains: Milk, Mustard, Wheat
You will need:
Medium pot
Large high-sided oven-safe pan
Strainer
Peeler
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
44 g
Saturated Fat
16 g
Sodium
400 mg
Total Carb
71 g
Sugars
11 g
Protein
51 g
Fibre
11 g
Preparation
Boil the potatoes
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and thinly slice the potatoes crosswise. Add to the pot of boiling water and boil, 10 to 12 min., until tender. Drain the potatoes.
Cook & shred the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large, high-sided, oven-safe pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a bowl, leaving any browned bits in the pan. Reserve the pan. Using two forks, shred the chicken.
Mise en place
Meanwhile, remove the stem ends of the green beans; cut crosswise into thirds. Halve, peel and mince the shallot.
Sauté the vegetables & make the sauce
In the reserved pan, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium-high. Add the shallot, green beans and remaining spices. Sauté, 1 to 2 min., until fragrant. Add the flour and cook, stirring occasionally, 2 to 3 min., until a paste forms. Add the demi-glace, cream and 1 ¼ cups water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits, 2 to 3 min., until slightly thickened; season with S&P.
Assemble & bake the cottage pie
Medium-dice 1 tbsp butter (double for 4 portions). To the pan of vegetables and sauce, add the chicken and peas; stir well. Top with the potatoes. Scatter the butter evenly over top; season with S&P. Transfer to the oven and bake, 10 to 15 min., until the potatoes are golden and the filling is bubbling. Let sit for 5 min. before serving.
Plate your dish
Divide the cottage pie between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
