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Shepherd’s Pie but with Chicken instead of Lamb
Course: Main Course
Cuisine: Western
Author: Shiokman Eddie
Ingredients
POTATO TOPPING:
  • 1.5 kg potatoes
  • 1 tsp salt
  • 100 g butter
  • 100 ml milk
  • 1 tsp pepper
  • 1 egg yolk
FILLING:
  • 2 large onions chopped
  • 6 cloves garlic chopped
  • 1 large carrot diced
  • 1 stalk celery sliced
  • 1 kg minced chicken
  • 10 cherry tomatoes cut into halves
  • 1 tablespoon concentrated chicken stock
  • 1 tsp salt
  • 1 tablespoon black pepper
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon cornstarch
  • 2 tablespoon water
Instructions
PREPARATION OF POTATO TOPPING
  1. Add salt and potatoes to a pot of water and bring water to boil until potatoes turn soft
  2. Drain the water and put potatoes in a pot
  3. Mash the boiled potatoes
  4. Add salt to a saucepan of milk and butter and bring to a boil
  5. Pour the butter and milk mixture into the mashed potatoes and mix well

  6. Add pepper and egg yolk, mix well and set aside

PREPARATION OF FILLING:
  1. Stir fry chopped onions and garlic together in a frying pan
  2. Add diced carrots and sliced celery and mix all the ingredients well
  3. Cover the frying pan until the vegetables turn soft
  4. Add in minced chicken to the vegetables and mix well
  5. Throw in cut tomatoes and add salt, pepper, chicken stock and worcestershire sauce
  6. Pour cornstarch water to slightly thicken the chicken mixture and cook until meat turns white
PREPARATION OF PIE:
  1. Scoop the cooked chicken and vegetable mixture into a pie dish
  2. Spread mixture evenly until half filled
  3. Scoop dollops of the prepared mashed potato over the mixture
  4. Spread the mashed potato to completely cover the mixture
  5. Use a fork to make patterns on the mashed potato surface
  6. Bake in a pre-heated oven at 180C for 30 mins or until the surface turns brown and crispy