Chicken Bacon Ranch Cottage Pie
Jessica Gray
The best flavour combo of chicken, bacon and ranch in a cottage pie.
Ingredients
500g cooked shredded chicken (see notes)
- 2 tbsp olive oil or rice bran oil
- 1 onion
- 4 rashers streaky bacon
50g butter
- 4 tbsp flour
- 2 cups milk
200g frozen spinach
- 1 cup frozen corn
800g potatoes for mashing
- 1 egg
- 2 tbsp butter (additional)
- 1/3 cup grated cheese
- Man Grind
Directions
Preheat oven to 180C Fan Bake.
- Peel potatoes and place in a large pot of salted water and boil until fork tender for mashing, drain well.
Defrost spinach in the microwave for a few minutes and squeeze out the excess water.
Add oil to a large shallow casserole, over a medium high heat.
Add finely diced onion and bacon cut into strip, cook off for 3-4 minutes.
- Add the butter to the pan and when melted add the flour, stir to combine flour and butter, cook out for once minute.
- Pour in the milk and stir to combine as a white sauce forms with the onion and bacon.
Add the Dude Ranch and cook on medium heat for 5 minutes as sauce thickens.
Add the spinach, corn and cooked chicken, to the sauce. Stir to combine and season with Man Grind to taste.
- Mash the well drained potatoes, season with Man Grind and add additional butter and the egg, mix well to combine.
Sprinkle with grated cheese and bake for 20-25 minutes or until the top is golden brown and bubbling.
