Chicken, bacon and leek cottage pie

A comforting cottage pie, but not as you know it! Adding the classic combo of chicken and bacon brings a wonderful flavour that's a little different to your typical pies. Serve with a glug of gravy and steamed veggies if you like, for an easy family dinner.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat the oven to 220°C (fan 200°C/gas mark 7).

Step 2

Put the potatoes in a saucepan with enough water to cover, add a pinch of salt and bring to the boil. Cook for 15-20 minutes until soft.

Step 3

Meanwhile, spray a frying pan with low-calorie cooking spray and place over a medium heat. Add the leek and onion and fry for 2-3 minutes until soft, then add the chicken and bacon and cook for 5 minutes. Add the mustard powder, then stir 300ml of the chicken stock into the pan. Bring to a simmer and cook for 10 minutes.

Step 4

Add 75g of the cream cheese and all the thyme leaves to the chicken, stir until well mixed, then transfer to a medium ovenproof dish.

Step 5

When the potatoes are cooked, drain and leave for a few minutes to dry, then mash until smooth.

Step 6

Add the remaining 25g of the cream cheese, the chopped parsley and the remaining chicken stock to the mashed potatoes and mix. Season to taste with salt and pepper.

Step 7

Spoon the potato over the chicken mix and level it out using the back of a fork. Sprinkle with the grated cheese and cook in the preheated oven for 25-30 minutes until golden brown.

Step 8

Remove from the oven and serve.