Cottage pie with a twist! This versatile and budget-friendly dish would work well as part of an Asian-style banquet. Or could be served as a family meal with some green veg on the side.
Finish the cottage pie with shredded coconut and Thai basil leaves before serving.
Test Kitchen tip
The cottage pie can be made up to a day ahead. Allow an extra 20 minutes baking time to heat all the way through.
Looking for a more traditional cottage pie recipe? Or more chicken curry recipes?
Ingredients
Sweet potato & coconut mash
Method
1.Preheat oven to 200C (180C fan forced).
2.Season the chicken. Heat the oil in a large frying pan over high heat; cook chicken, in batches, for 3 minutes or until browned. Transfer to a plate.
3.Cook the leek in the same pan, stirring occasionally, for 5 minutes or until softened. Add the garlic and curry paste; cook, stirring, for 2 minutes or until fragrant. Return chicken to pan with flour; cook, stirring, for 1 minute.
4.Gradually stir in the stock, then add the coconut cream and lime leaves. Bring to the boil. Reduce heat to low-medium; simmer, stirring occasionally, for 5 minutes or until thickened slightly and chicken is just tender. Stir in lime juice and fish sauce; season. Add peas, corn and basil; stir gently to combine.
5.SWEET POTATO & COCONUT MASH: Place sweet potato in a large saucepan with enough cold water to cover; bring to the boil over high heat. Reduce to a simmer; cook for 15 minutes or until tender. Drain well; return to pan. Add coconut cream, ginger and fish sauce. Use a stick blender to blend until smooth. Season to taste.
6.Spoon curry into a 2.5-litre (10-cup) ovenproof dish. Spread mash over curry to cover. Bake for 20 minutes or until top is golden and filling is hot.
7.Serve pie topped with shredded coconut and extra Thai basil leaves.
Suitable to freeze. You can use coriander or a combination of regular basil and mint leaves in place of Thai basil.
Note
