Chicken Cottage Pie

This Chicken Cottage Pie is a quick, simple meal that the whole family will enjoy. It is packed with ground chicken mince and vegetables in a creamy, savoury sauce, topped with light as air mashed potato and baked until bubbling and golden. Satisfying and comforting, it is full of flavour and easy to make. It will be a great addition to your mid-week meal plans.

• 2 tablespoon extra virgin olive oil – divided
• 700 g (1.5 lb) ground chicken breast mince – remove from fridge 20 minutes before cooking and pat mince dry with paper towel.
• 1 tablespoon unsalted butter
• 1 large brown/yellow onion – finely chopped
• 1 large carrot – finely chopped
• 2 ribs celery – finely chopped
• 3 garlic cloves – finely chopped
• 2 tablespoon all-purpose/plain flour
• 500 ml (2 cups) chicken stock
• 1 ½ teaspoon fresh rosemary – finely chopped
• 1 ½ teaspoon fresh thyme leaves – finely chopped
• 2 tablespoon flat leaf parsley – finely chopped
• 125 ml (½ cup) heavy whipping/thickened cream
• 1 teaspoon grainy mustard
• 70 g (2 cups) baby spinach – firmly packed
• sea salt and freshly ground black pepper – to taste

• 1 kg (2.2 lb) potatoes – peeled & cut into cubes about 2.5 cm (1 inch) 
• 3 garlic cloves – peeled
• cold water – to cover the potatoes
• 1 teaspoon coarse cooking salt
• 80 g (⅓ cup) unsalted butter
• 80 ml (⅓ cup) milk
• sea salt and freshly ground black pepper – to taste