Curried Chicken Cottage Pie with Cauliflower Topping

A cold winter night is the perfect time to make this spicy version of a chicken cottage pie.  I decided to make it more figure friendly by topping it with a mashed cauliflower and potato mixture.  I also made it super easy by using a frozen bag of mixed vegetables so the chopping and dicing were left to a minimum.  Everyone in the family enjoyed this cottage pie and although the weather outside was blowing like old man winter...we were warm and cozy inside and out with this dish.

Ingredients:
For Filling:
4 large boneless chicken breast cubed
1 onion diced
1lb bag of frozen mixed vegetables (or diced carrots, cut green beans, corn and peas)
2 tsp curry powder (I recommend McCormick brand)
1/4 tsp turmeric powder
1 tsp dried thyme
salt and black pepper to taste
red chili flakes to taste
2-3 garlic cloves minced
3 Tbs butter/margarine
3 Tbs flour
1-2 cups milk (or more as needed)

For Topping:
1 large cauliflower
3 large potatoes peeled
1/2 cup Parmesan cheese
1 egg
salt and black pepper to taste

Directions:

 Boil cauliflower and potatoes until tender enough to mash.  Add egg, salt, pepper and Parmesan cheese and mix well.  Set aside until later.




Cut chicken into dice and season with salt and pepper then brown in 1Tbs of canola oil. Next add onion and garlic and saute.


Then add butter, flour, curry powder, red chili flakes, dried thyme and cook for 30-45 seconds.

Add milk and scrape any bits off the bottom of pan and making into a thick gravy.  Add frozen mix vegetables and cook through. Taste and adjust seasoning as needed.





Place filling in a baking dish and top with Cauliflower Mash topping.  Sprinkle with paprika and baking a 350 degree oven for 30 minutes.  Serve hot.  Enjoy.

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