Chicken and bacon cottage pie

    2 hours 15 min

    Chicken and bacon in a sage flavoured chicken gravy, topped with creamy mashed potato! Serve with lots of veg.


    Stirlingshire, Scotland, UK
    18 people made this

    Serves: 4 

    • 10 potatoes, peeled and chopped (use fewer potatoes if you have really big ones)
    • salt to taste
    • 1 tablespoon oil
    • 1 onion, finely chopped
    • 6 slices smoked bacon, trimmed of fat and chopped into small pieces
    • 2 chicken breast fillets
    • 300ml water
    • 1 chicken stock cube
    • 1/2 teaspoon dried sage
    • 4 teaspoons chicken gravy granules
    • milk as needed
    • butter as needed

    Prep:45min  ›  Cook:1hr30min  ›  Ready in:2hr15min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Put the chopped potatoes into a large pan, fill with water, add a little salt, bring to the boil, then turn down to a simmer until the potatoes are tender, about 30 minutes.
    3. Meanwhile, heat the oil in a large pan, add the onions and cook until soft. Add the bacon; when the bacon has cooked, place the chicken breasts into the pan and brown on both sides.
    4. Add the 300ml of water to the pan, bring to the boil, then turn heat down and leave to simmer for 25 minutes.
    5. Remove the chicken from the pan and onto a plate, chop the chicken into really small pieces.
    6. Add the chicken stock cube to the pan with a little salt, sage, then chicken gravy granules. Stir to mix everything in. Put the chicken back into the gravy mixture, stirring to coat.
    7. Put the chicken mixture into a greased ovenproof dish. Drain and mash the potatoes, using milk and butter if required. Spoon the potato onto the chicken mixture, and spread over with a knife.
    8. Bake in the preheated oven for 30 minutes.

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    Reviews in English (1)


    Really nice and easy to make, I cut the chicken up before i browned them as they were a little frozen. Might add a bit of spice next time  -  23 Dec 2015