Chicken and Mushroom Cottage Pie Jackets
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Prep Time
10 MINS
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Cook Time
1 HR
- KCals 250
- Carbs 33G
Ingredients
- 4 baking potatoes (approx 160g each)
- salt and freshly ground black pepper, to taste
- low-calorie cooking spray
- 1 medium onion, peeled and finely diced
- 4 mushrooms, finely diced
- 260 g chicken breast, diced into small chunks
- 300 ml boiling water
- 1 chicken stock cube
- 1 tbsp white wine vinegar
- 3 tbsp Quark, or reduced-fat cream cheese
- 1 tbsp cornflour
- 1 tbsp cold water
- 10 g fresh parsley, finely chopped
Instructions
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Pierce the potatoes and cook for 5 minutes each in the microwave, until soft.
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Scoop out the centres of the potatoes into a bowl and season with salt and pepper to taste. Mash until smooth. Reserve the potato shells for later.
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Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onions and fry for 5 minutes. Then add the mushrooms and continue to fry for a further 5 minutes.
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Add the chicken and continue to cook, until browned on all sides.
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Add the stock cube to the water and stir until dissolved. Pour into the pan, along with the white wine vinegar.
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Combine the cornflour and cold water, and mix until smooth. Pour into the pan and lower the heat. Simmer for 10-15 minutes, until the chicken is cooked through and the sauce has reduced.
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Add the quark (or reduced-fat cheese) and parsley, and stir until dissolved.
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Preheat the oven to 180ºC.
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Spoon the chicken filling into the potato shells and place onto a baking tray.
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Top each one with the mashed potato, then cook in the oven until they are golden brown and the filling is piping hot.