Leftover Roast Chicken Cottage Pie with Feta Mash

By Sprig Originals ✓ · cooked up in Sprig

Sunday's roast chicken and the tub of cold mash in the fridge become a bubbling weeknight pie. Shredded chicken simmers in garlicky tomato with oregano and olives, then gets capped with mashed potato loosened and enriched with crumbled feta. Ten ingredients, one skillet, thirty-five minutes in the oven.

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 tsp dried oregano
• 14 oz can chopped tomatoes
• 3 cups leftover roast chicken, shredded
• 1/2 cup pitted kalamata olives, halved
• salt and black pepper

• 3 cups leftover mashed potato
• 1 cup feta, crumbled

Instructions

1. Heat the oven to 400°F (200°C). Warm the olive oil in a 10-inch oven-safe skillet over medium heat and cook the onion with a pinch of salt for 6 minutes, until soft. Stir in the garlic and oregano and cook 30 seconds until fragrant.
2. Pour in the chopped tomatoes, scraping the pan, and simmer for 7-8 minutes over medium heat until thick enough to leave a trail when you drag a spoon through it.
3. Stir in the shredded chicken and olives, season well with salt and pepper, and simmer 2 minutes more so the chicken warms through. Take off the heat and level the surface.
4. Microwave the cold mashed potato for 60-90 seconds, stirring once, until soft and spreadable. Stir in half the feta and season with pepper.
5. Spoon the mash over the filling in dollops, then join them up with the back of a spoon so the filling is covered to the edges. Rough the top with a fork and scatter over the remaining feta.
6. Bake for 25 minutes, until the topping is golden at the peaks and the filling bubbles up at the sides. Rest 5 minutes before serving.

Chef's tips

Nutrition (per serving, estimated)

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