A lovely light Chicken Cottage Pie with, onions, Celery, Carrots, Mushrooms and Petit Pois, gluten free flour, Chicken Stock, white wine and tomato with a touch of garlic, topped with lovely creamy  mashed potato.

Serving Suggestions:  I enjoy green beans, when in season, with this but it is good on it’s own as it has lots of vegetables in it.

Product Ingredients

Minced Chicken 26%, Chicken Stock (onions, , carrots celery, leeks) Potatoes Onion, Carrot, White Wine (sulphites) Petit Pois Celery Gluten free flour Tomato Puree (Citric Acid) butter, milk, garlic, Mushrooms, Lea and Perrins (Malt vinegar from Barley Spirit Vinegar, Molasses, Sugar, Salt, Anchovies Fish), thyme, salt and pepper  

Cooking Instructions

Single:  Remove the bag.  Cook at 180c/gas mark 4 for 55 mins, if defrosted cook at 180c/gas mark 4 for 35 mins.  Make sure its piping hot before serving. Double:  Remove the bag.  Cook at 180c/gas mark 4 for 65 mins, if defrosted cook at 180c/gas mark 4 for 50 mins.  Make sure its piping hot before serving. Family:  Defrost thoroughly.  Remove the bag, cover with foil, cook at 180c/gas mark 4 for 90 mins, remove the foil for the last 10 mins.  Make sure the product is piping hot before serving.