This recipe serves eight as part of a banquet, or four to six people as a main meal
Serves 8
Prep Time
Cook Time
Difficulty Level
Download or Print

Cottage pie with a twist! This versatile and budget-friendly dish would work well as part of an Asian-style banquet or be served as a family meal with some green veg on the side.

Finish the cottage pie with shredded coconut and Thai basil leaves before serving.


  • 1.25 kg chicken thigh fillets, cut into 4 cm pieces
  • 2 tbsps vegetable oil
  • 1 large (500 g) leek, sliced thinly
  • 2 cloves garlic, crushed
  • ⅓ cup (100 g) yellow curry paste
  • 2 tbsps plain flour
  • 3 cups (750 ml) chicken stock
  • 1 cup (250 ml) coconut cream
  • 3 makrut lime leaves, torn
  • 2 tbsps lime juice
  • 2 tbsps fish sauce
  • 1 cup (120 g) frozen peas
  • 400 g can baby corn, drained
  • ½ cup Thai basil leaves, plus extra to serve
  • 2 tbsps shredded coconut, toasted


  • 1.5 kg orange sweet potatoes, peeled, cut into 3cm pieces
  • ½ cup (125 ml) coconut cream
  • 2 tsps finely grated fresh ginger
  • 1 tbsp fish sauce

Preheat oven to 200 C (180 C fan forced).


Season the chicken. Heat the oil in a large frying pan over high heat; cook chicken, in batches, for 3 mins or until browned. Transfer to a plate.


Cook the leek in the same pan, stirring occasionally, for 5 mins or until softened. Add the garlic and curry paste; cook, stirring, for 2 mins or until fragrant. Return chicken to pan with flour; cook, stirring, for 1 min.


Gradually stir in the stock, then add the coconut cream and lime leaves. Bring to the boil. Reduce heat to low-medium; simmer, stirring occasionally, for 5 mins or until thickened slightly and chicken is just tender. Stir in lime juice and fish sauce; season. Add peas, corn and basil; stir gently to combine.


Spoon curry into a 2.5 litre (10 cups) ovenproof dish. Spread mash over curry to cover. Bake for 20 mins or until top is golden and filling is hot.


Serve pie topped with shredded coconut and extra Thai basil leaves.



Place sweet potato in a large saucepan with enough cold water to cover; bring to the boil over high heat. Reduce to a simmer; cook for 15 mins or until tender. Drain well; return to pan. Add coconut cream, ginger and fish sauce. Use a stick blender to blend until smooth. Season to taste.

Download or print the recipe