Poulet chasseur, Hunter’s chicken,… whatever you like to call it, the basic recipe is the same. I’m making the Italian version tonight, so using basil rather than the thyme and bay leaf I’d use if I was making the French version, or the sage I’d use to flavour a British version.
- 4 chicken breasts, bone in.
- 1 large onion
- 1 tsp flour
- fresh basil leaves, chopped
- 1 400g can of chopped tomatoes
- A dollop of mascarpone
- garlic to taste
- 1 bell pepper chopped into large-ish pieces
- In an oven-proof pan, melt a knob of butter. Add the onions and finely minced garlic and cook until softened/translucent but not browned. Set aside.
- Brown the chicken, and set aside.
- Sprinkle the flour into the fat at the bottom of the pan, then add the mushrooms. Lightly brown the mushrooms. Add the canned tomatoes and the mascarpone.
- Stir well. Mix in the onions and garlic. Add the chicken and top with the peppers.
- Bake in a hot oven (190C) for 20-30 minutes.
- Serve with pasta.
What North Americans call Shepherd’s Pie is what Brits call Cottage Pie. Shepherd’s pie here is made with minced lamb. Nothing wrong with that, but if I have mince lamb, it’s going into moussaka.
My mom’s been sending emails about how it’s 32C with high humidity in Montreal. Here in Glasgow, it’s much cooler – and wetter. It’s been pouring this morning. There are even rumours of snow in the Highlands! I love that about Scotland – one day I’m making light summer fare and eating in the garden, then next the mood turns to wintery meals.
So… tonight I’m making cottage pie. Cottage pie is kid favourite – and a great excuse to sneak in some extra veg if you have kids, or a man, who aren’t keen on plant-based foods. If you are in this situation you’ll like the Sneaky Veg Mince recipe I posted earlier.
If you are trying to cut back on calories or carbs, you can substitute half (or all) of the mash potatoes for mashed cauliflower.
Cottage pie is simply a three layer construction: mince, kernel corn, and mash.
For each person:
- 75g lean minced beef per person (or double if you aren’t using the veg mince)
- 75 g Sneaky Veg mince
- 1/2 tbsp of tomato paste
- 1 onion, chopped
- a dash of Worcestershire sauce
- a generous grind of pepper
- a bell pepper (if you like them)
- herbs and spices to taste (I’ll likely add cumin which I love, cayenne pepper, thyme, and some bay leaves).
- 1 tsp of flour
In a pan, cook the mince and onion together until the meat has browned and the onion is translucent.
Add everything else and take off the heat. Pour in the bottom of an oven proof dish. Cover with the corn (if you got frozen, thaw it in the microwave; if you got canned, rinse thoroughly).
Prepare your mash. I like to plan 1 good sized potato per person or 1 small potato+ 2* the volume of cauliflower.
Spread over the corn. Sprinkle with a good paprika.
Bake at 180C for 35 minutes. Serve immediately.