Chicken, Bacon & Leek Cottage Pie

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  500g

• Sainsbury's Be Good To Yourself Bacon Medallions

  200g

• Potato

  Flesh and skin, raw

  800g

• Leeks

  (bulb and lower leaf-portion), raw

  1 leek or 89g

• Onions

  Raw

  1 medium or 110g

• Philadelphia Lightest with Herbs

  100g

• Sainsbury's Mature Grated White Cheese, Be Good To Yourself 250g

  40g

• English Mustard

  Safeway

  1 Teaspoon or 6g

• Parsley

  Raw

  1 tbsp or 4g

• Chicken Stock Cubes

  Sainsbury's

  1 Cube or 200g

Directions

1. 500 g chicken breast diced and visible fat and skin removed 150 g bacon medallions cut into strips 740 g potatoes washed, peeled and cut into quarters 1 large leek trimmed, washed and sliced 1 onion finely chopped 100 g low fat cream cheese 25 g low fat Cheddar cheese grated 2 tsp English mustard powder 1 chicken stock cube 325 ml boiling water 1 sprig fresh thyme leaves removed and chopped 10g fresh parsley chopped low calorie cooking spray Pre-heat the oven to 200ºC Place the potatoes in a pan with enough water to cover, add a pinch of salt and bring to the boil. Cook for 15-20 minutes until they are soft. Spray a frying pan with low calorie cooking spray and fry the leeks and onions for 2-3 minutes, until soft. Add the chicken and bacon and cook for 5 minutes, then add mustard powder. Add the stock cube to the boiling water and add 300ml of the chicken stock to the pan. Bring to a simmer and cook for 10 minutes. Add 75g of the cream cheese and the thyme to the chicken. Stir until completely mixed, then transfer to the ovenproof dish. When potatoes are cooked, drain and leave for a few minutes then mash until smooth. Add 25g of cream cheese, parsley and the remainder of the chicken stock to the mashed potatoes and mix. Season to taste with salt and black pepper. Spoon the potato over the chicken mix and level using the back of a fork. Sprinkle with the grated cheese and cook in the oven for 25-30 minutes until golden brown.