Cottage Pie.

Cottage Pie highly diverse and own mind taste that unique. Several kinds of Cottage Pie recipes are also sufficient simple to process and dont pick up long. Though not everybody likes Cottage Pie food, currently several people are got attached and like the sundry Cottage Pie foods available. This can be visible from the number of restaurants that provide Cottage Pie as one of the dish. You can cook Cottage Pie using 21 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Cottage Pie

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

Cottage Pie instructions

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..
3. 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..
4. 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..
5. 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..
6. 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..
7. 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..
8. 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..
9. 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..
10. For the detailed recipe video: https://www.instagram.com/tv/CMe9WCflpSR/.

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