Recipe for Spring chicken cottage pie
Serves 6 people, or four greedy guts
700g chicken mince
1 large carrot, peeled and finely chopped
1 leek, thinly sliced
2 shallots, finely chopped
2 Tbsp tarragon, finely chopped
4 Heaped tbsp half-fat crème fraiche
1 Tbsp olive oil
Zest of 1 lemon
Squeeze of lemon juice
Salt and pepper
800g potato, peeled and roughly chopped
4 spring onions, finely sliced
A splash of milk
Put the oven on to heat up to 190C.
Put the potatoes in saucepan and boil for about 15 minutes, until tender.
Heat the olive oil in a non-stick pan. Cook the shallots, leek and carrot on a gentle heat for about five minutes.
When the vegetables have cooked and softened, turn up the heat and add the chicken mince. Stir until the mince is cooked (about 10 minutes).
Take the chicken and vegetable mixture off the heat and stir in the crème fraiche, tarragon, lemon zest and a squeeze of lemon juice. Season with black pepper.
Mash the potatoes.
Loosen the mash with a splash of milk. Stir in about two thirds of the spring onions.
Pour the chicken mixture into a large, shallow oven-proof dish. Spread the mashed potato over the chicken mix. Sprinkle with the remaining spring onions.
Cook for about 20 minutes, until golden brown on top.