Chicken and Mushroom Cottage Pie
This cozy and savory cottage pie replaces red meat with lean chicken and features a rich, herby mushroom gravy. It’s topped with creamy mashed potatoes (or sweet potato for extra nutrients) and baked until golden. Great for meal prep, family dinners, or a lighter take on traditional comfort food.
Total Time:
Prep Time: 20 minutes
PCook Time: 45 minutes
Total Time:1 hour 5 minutes
Ingredients
For the Filling:
500g (1 lb) boneless, skinless chicken breast or thighs, diced
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
250g (9 oz) mushrooms, sliced (button, chestnut, or cremini)
1 carrot, diced
1 celery stalk, diced
1 tbsp fresh thyme (or 1 tsp dried)
1 tbsp tomato paste
1 tbsp gluten-free flour or cornstarch (to thicken)
1/2 cup unsweetened chicken or vegetable broth
1/2 cup unsweetened almond milk or oat milk (optional, for creaminess)
Salt and black pepper to taste
For the Mash Topping:
4 medium potatoes or 3 sweet potatoes, peeled and chopped
2 tbsp olive oil or dairy-free butter
Splash of almond milk (or regular milk if not dairy-free)
Salt and pepper to taste
Instructions:
1. Make the Mash:
* Boil potatoes in salted water until soft (about 15–20 min). Drain and mash with olive oil and a splash of milk. Season with salt and pepper. Set aside.
2. Cook the Filling:
In a large skillet, heat olive oil over medium heat.
Sauté onions, garlic, carrots, and celery for 5–6 minutes until soft.
Add mushrooms and cook until they release moisture and begin to brown.
Add chicken and cook until no longer pink.
Stir in tomato paste, thyme, and gluten-free flour/cornstarch. Mix well.
Pour in broth and milk, simmer 5–7 minutes until thickened. Season to taste.
3. Assemble & Bake:
Preheat oven to 190°C / 375°F.
Transfer chicken filling into a baking dish.
Spread mashed potatoes evenly on top.
Use a fork to rough up the surface (for crispier texture).
Bake for 25–30 minutes until bubbling and golden on top. Broil for extra browning if desired.
4. Serve:
Let rest for 5–10 minutes before serving.
Enjoy with a green salad or steamed veggies.
Notes & Tips:
Make it anti-inflammatory: Use sweet potatoes for the mash, add turmeric to the filling, and swap dairy for plant-based options.
Make ahead: Can be assembled and refrigerated for up to 24 hours before baking.
Freeze: Cools well and can be frozen in portions for up to 2 months.
Thyroid-friendly: Avoid soy-based milk and use organic chicken for reduced hormone exposure.
Nutritional Information
Calories:330 kcal
Protein: 25g
Fat: 12g
Carbohydrates: 28g
Iron:10% DV
Thyroid-friendly:Yes (gluten-free, dairy-free, anti-inflammatory)