Tuesday, 20 February 2018

Cottage Pie: Chicken and Bacon with a Cauliflower and Parsnip topping


300g chicken fillets
200g bacon
200g patty pans
100g carrots
1 tbs SOTE chicken mix
1 tbs SOTE smoked paprika
2 tbs olive oil
1 tbs garlic
2 tbs cream cheese 

Parsnips and cauliflower florets
Cream cheese
Salt and pepper to taste


Peel parsnips, chop, add to cauliflower florets.
Steam until tender, strain and add cream cheese.
Puree in food processor, set aside.
Chop chicken and bacon into smaller pieces and mince in food processor.
In a medium pot, add olive oil and garlic.
Add minced meat, quartered patty pans and diced carrots.
Add 200ml water,spices and salt and pepper to taste.
Allow to cook on medium heat for about 15-20 minutes.
Add cream cheese.
Stir to combine.
Place in oven proof dish.
Top with mash.
Grill in oven until browned.
Serve and enjoy.

For the Love of Banting

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