Chicken Cottage Pie
|Cold cooked chicken meat||1 1⁄2 Pound|
|Chicken stock||1⁄2 Pint|
|Thin cream||2 Tablespoon|
|Mashed potato||1 Tablespoon|
Simmer chopped onion, and garlic if liked, in the butter for a few minutes.
Mince the chicken and rashers and mix with the onion.
Moisten with chicken stock and cream and put into a greased pie dish.
Add a lid not too thick of creamy mashed potatoes to which a beaten egg has been added.
Season with salt, pepper and a pinch of nutmeg, and spread on top of the mixture with a fork.
Cook for about 30 minutes in a fairly hot oven.
A puree of tomatoes, mushroom or cheese sauce, or a simple green salad all go well with this dish.