Ingredients
Scale
- 1/2 Tablespoon Irish grass-fed butter
- 3 Tablespoons chopped onion
- 1/2 stick celery, chopped
- 1/4 cup chopped carrots
- 2 brussels sprouts, chopped (or about 1/3 cup chopped cabbage)
- 1/8 cup chopped sweet red pepper
- 1/4 cup frozen peas
- 1/2 cup shredded leftover roasted chicken or turkey breast
- 3/4 cup chicken broth
- 1 1/2 teaspoons cornstarch
- A few fresh herb leaves, chopped (thyme, basil, sage, or tarragon)
- About 1 cup leftover Colcannon (recipe here) or mashed potatoes
- About 1/3 cup shredded Irish cheddar cheese from grass-fed cows
Instructions
- Preheat oven to 375 F. Warm the leftover colcannon, chop the veggies and shred the chicken.
- Add the butter to a medium saucepan over medium heat, then add the onion and garlic and saute until the onion is soft and translucent. Stir in the celery and carrots and cook for a couple more minutes, then add the brussels sprouts and sweet pepper.
- Add the shredded chicken and 1/2 cup of the broth along with the frozen peas. Cook, stirring frequently, until the peas are a vibrant green. In a small bowl, whisk the cornstarch into the remaining 1/4 cup of broth, then slowly add to the pot, stirring, until thickened. If needed, add a bit of the colcannon to thicken. Season to taste with the fresh herbs, salt & pepper.
- Pour into an oven safe bowl or divide into two large ramekins. Top with colcannon, spreading to almost completely cover the mixture, then sprinkle the shredded cheese on top.
- Bake for about 20 minutes or until the cheese is nicely melted and the chicken mixture is hot and bubbly. Serve and enjoy!
Notes
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Keywords: Irish, Cottage Pie, Chicken, Colcannon, Gluten free, Heart healthy