Tuesday, April 2, 2013

gluten free, chicken cottage pie

chicken cottage pie 2257

What do normal girls do at 10:30pm on Friday nights? Cook... right? Ever since St. Patrick's Day, I have been craving cottage pie! It was a fave when I was a kid, probably because I think everything is better covered in mashed potatoes!



I didn't have any beef, so traditional cottage pie was out. No lamb either, so no shepherd's pie either. (Did you know that was the difference? Who knew my little blog could be informative!) But I had chicken thighs! So this is a little hybrid chicken pot/cottage pie!

I would count it as paleo, but I learned after the fact that my chicken stock has sugar in it! Can you believe it!?! Organic, natural chicken stock with sugar! And the potato skins... I only had tiny potatoes, so I just left the skins on... So it's pale-ish :)

chicken cottage pie 2252

When and What:
  • Friday, March 22nd, 2013
  • chicken cottage pie
Ingredients:
  • 4 chicken thighs (1/2 a package)
  • bag of baby carrots
  • 1 onion diced
  • 1 bag of frozen peas
  • 1 1/2 bags of baby potatoes (or 5 medium potatoes)
  • 16 oz of chicken stock
  • garlic
  • butter (I use KerryGold)
  • horseradish
  • sour cream
How I made it:
  • this is where this gets hard for me, I don't measure! But I cooked the chopped chicken thighs in bacon grease in the frying pan. Then I put the chicken in the casserole dish.
  • I then cooked the onions until soft in the same pan
  • Then I added the carrots and 8 oz of stock and let the carrots cook covered.
  • While that was cooking, I boiled the potatoes until soft, 15 minutes maybe. The trick with potatoes is to start them in cold water.
  • as the carrots and onions cooked down, I added another 8 oz of stock and seasoned with salt and pepper
  • when the potatoes were soft, I drained them and then whipped them with some kerrygold (2 tablespoons, maybe), a heaping tablespoon of horseradish, and 1/3 of a cup of sour cream.
  • then I added the frozen peas to the chicken and poured the hot carrots, onions and stock on top.
  • then I layered on the mashed potatoes
  • I let the whole thing sit for about an hour, because I was waiting to cook it for Reid. So this would make a great freezer meal!
  • from room temperature, it only took about 25 minutes on 350 to heat up and get toasty on top!!

chicken cottage pie 2243chicken cottage pie 2245chicken cottage pie 2247chicken cottage pie 2248chicken cottage pie 2250chicken cottage pie 2258

Subscribe to Reston Style
Like Reston Style on Facebook

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...